Starbucks Blueberry Scones

Print Recipe

5 from 17 votes

These Starbucks Blueberry Scones are easy to make, super moist, and pair perfectly well with a cup of coffee or tea.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Dessert

Cuisine: amerian

Servings: scones

Calories: 364Calories

Ingredients

1 egg
⅔ cup heavy cream Extra for brushing the scones
1 teaspoon vanilla extract
2 cup AP flour
⅓ cup Imperial Sugar Granulated Sugar
2 teaspoon baking powder
¼ teaspoon salt
5 tablespoon butter cubed,cold
1 cup blueberries
Vanilla sugar for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 400F and line a baking sheet with parchment paper then set aside.
In a small bowl, mix the egg, vanilla, and heavy cream together and set aside.
In a large bowl, whisk the flour, granulated sugar, baking powder, and salt until combined. Mix in the cubed cold butter with your hands, a fork, or a pastry cutter.
Mix in the cubed cold butter with your hands (quickly to not melt the butter), a fork, or a pastry cutter. You want the mixture to look pebbly with little pieces of butter covered in flour.
Pour the heavy cream mixture over the flour mixture and stir with a fork or a rubber spatula to combine, stir in the blueberries. Don't overmix.
Pour the scone dough on a lightly floured sugar, gently pat and shape into a thick 8-inch round circle. Slice the dough into 8 equally sized triangles with a sharp knife.
Place the scones on a parchment-lined baking sheet and chill in the freezer for 15 minutes.
Brush the heavy cream with extra cream and sprinkle with granulated vanilla sugar or regular granulated sugar and bake for 18-20 minutes. Cool down and enjoy.

Notes

How to store Starbucks blueberry scones

These blueberry scones are best when you make enjoy them the same day but if you need to store them, keep them in an air-tight container at room temperature for up to 3 days.

Once you're ready to enjoy them either air fry them or pop them in the oven at 350 r for a few minutes and enjoy!

Nutrition