Blueberry Scones – Easy Starbucks Copycat

This is a straightforward homemade version of Starbucks blueberry scones — golden on the outside, soft in the middle, and way easier than they look. You don’t need a mixer or anything fancy. They’re a solid choice for lazy mornings, tired afternoons, or when you just want to bake something that smells like effort (but isn’t).

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: Lightly sweet, buttery, berry-packed
• Great for: Slow mornings, last-minute brunch, snacky moods

Why I Like This Recipe

I was not in a “let’s bake” kind of mood. Just one of those evenings where you’re standing in the kitchen, trying to remember if you ate lunch. I had cream in the fridge and some blueberries that were getting soft. Threw this together with one bowl and a fork.

Honestly? Didn’t expect much. But they came out so soft and not too sweet — like the kind of thing you eat warm, maybe with some butter or nothing at all, and it just… works. Now I make them on purpose.

Ingredients

• 1⅓ cups all-purpose flour
• ½ cup sugar
• 1½ tbsp baking powder
• ½ tsp salt
• 1¾ cups cold heavy cream (plus a little extra for brushing)
• ½ cup fresh blueberries (tossed in a little flour)
• Optional: sanding sugar for the tops if you’re feeling fancy

How To Make Blueberry Scones

1. Heat the oven up: 425°F. Parchment paper if you’ve got it, or just grease the pan a little.
2. Dry ingredients go first: Flour, sugar, baking powder, salt — toss it all in a bowl. No need to sift unless you’re bored.
3. Pour in the cream: Save a tablespoon or two for brushing. Mix the rest in gently — fork or spoon, whatever’s clean. Don’t overthink it. It’ll look like a mess and that’s normal.
4. Blueberries, gently please: Fold them in without squishing too many. If they bleed a little, that’s okay. Rustic is a vibe.
5. Shape it out: Split the dough in two. Pat each half into a round-ish disk, about an inch thick. Doesn’t need to be perfect. Slice each into 8 wedges. You now have 16 potential snacks.
6. Brush + sparkle (optional): Top with that extra cream you saved. Sprinkle with sugar if you like a little crunch.
7. Bake: Around 15 minutes — until they look golden on top and you can smell them from the hallway.

Tips for Success

• Cold cream = flaky scones. Don’t let it warm up too much.
• Toss blueberries in flour so they don’t sink or explode.
• Don’t mess with the dough too much — it’s not bread.
• They’re best warm but reheat well if you need a day-two snack.

Storage and Reheating

• Fridge:Toss them in a container. They’ll keep for about 5 days, maybe longer if you forget them and rediscover one. Still good with butter.
• Freezer:Freeze after baking. Reheat straight from frozen. I’ve eaten one half-frozen once and honestly… still not bad.
• Microwave:It works. 15–20 seconds. The edges get soft, but they’re still tasty.Air fryer or oven (better):300°F for 4ish mins. Brings the outside back to life while keeping the inside soft. Kinda like us.

Frequently Asked Questions

• Can I use frozen blueberries?
  Yep. Just don’t thaw them — toss them in straight from the freezer (still coat with a little flour).
• Do I need a pastry cutter or mixer?
  Nope. This recipe uses cream instead of butter, so you can mix it all with a spoon or fork.
• Can I make the dough ahead of time?
  Sure. Shape and slice the scones, then chill them in the fridge overnight. Bake fresh in the morning.
• Why toss the blueberries in flour?
  It helps keep them from sinking and bursting too much. You’ll still get a few juicy spots though.
• Can I use milk instead of cream?
  Wouldn’t. Cream is what gives these scones that soft middle and golden top. Milk will make them dry.

Common Mistakes and How to Dodge Them

• Overmixing the dough:
  It’s not bread. If it looks a little shaggy, you’re doing it right. Overworked dough = dense scones.
• Warm cream:
  You want that cream cold — it’s what gives you flaky layers. Keep it in the fridge till the last second.
• Too many blueberries = mushy dough:
  ½ cup is just right. More than that and it gets tricky to handle.
• Crushing the berries while mixing:
  Be gentle. Fold, don’t stir. A few smushed berries are fine — too many turn the whole thing purple.
• Skipping the brushing step:
  That little bit of extra cream on top helps them brown nicely. Plus it gives a slightly crispy top.

Nutrition Facts (Per Serving)

• Calories: 166 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 160mg
• Potassium: 85mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 2g

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