Are you a scone person? I generally find people either love them or really don’t like them. I personally love all types of scones. Even if they are dry or moist, round or triangle-shaped, I like them all. I first fell in love with scones when I went to London. I will never forget the time I went to the Natural History Museum and had their scone with clotted cream. That’s when I first fell in love with scones. Since then, I’ve tried a lot of scone recipes but never a copycat Starbucks blueberry scone recipe, so I thought it was time to try it.
If you prefer overly sweet recipes, this one probably isn’t for you. I personally don’t think scones should be too sweet. But, if you do prefer sweet scones, you can add the optional glaze to sweeten this one up. Also, depending on your blueberries, it could be sweeter. I made this in May, so it’s not the height of blueberry season yet. Sometimes, berries can be very sweet, so it could be sweeter depending on the time of year. If you want this even sweeter, you could coat your berries in sugar before you add them to the batter.
SHOULD YOU USE FRESH OR FROZEN BLUEBERRIES?
I used frozen blueberries out of convenience and ease. The one issue with using frozen berries is that when you mix them into the batter, they do bleed a bit. I was worried the scones would turn a weird purple color. But thankfully, that didn’t happen. There were a few spots where the blueberries bled a lot, so some of the scones looked a bit weird and overly blue. However, that didn’t affect the taste at all.
Frozen berries tend to be more cost-effective and it’s easier to keep them on hand. I also think frozen berries might actually have a better blueberry taste, unless you get perfectly in-season berries. Frozen berries are more nutritious. I do wonder if my blueberry scones was so moist because of using the frozen berries, but I can’t be sure since I didn’t try it with fresh berries. Either way, I’m sure you’re going to love this recipe.
Copycat Starbucks Blueberry Scone Recipe
2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lemon zest
1/2 cup unsalted butter
1 large egg
1/2 cup heavy cream, or milk of choice
1 1/2 teaspoon vanilla extract
1 cup blueberries
For Glaze (optional):
1/2 cup confectioners sugar
2 teaspoons of milk of choice
1 teaspoon vanilla extract
Preheat the oven to 400. Line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.
In a small bowl whisk egg, cream, and vanilla extract. Using a wooden spoon, add the wet ingredients to the dry ingredients until just barely combined. Gently fold in the blueberries.
Place the dough on a lightly floured surface. Gently pat into an 8-inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.
Bake at 400 for 20 – 25 minutes or until golden brown. Let the scones cool before eating.
Optional Glaze – In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Once the scones are room-temperature, drizzle the glaze across the top.