Starbucks’s blueberry scone is the triangular bakery-case classic: buttery, flaky, studded with dried blueberries, finished with a vanilla glaze drizzle. The copycat lands close with cold butter, heavy cream, lemon zest, and dried-not-fresh blueberries. Makes 8 in about 35 minutes.
Starbucks no longer stocks blueberry scones at every location since the La Boulange bakery arm (Starbucks-owned 2012-2017) shut down. The original used dried blueberries, which keeps the dough from turning purple and gives a concentrated berry hit. The copycat below mirrors the bakery-case version with a classic scone base of cream, butter, lemon zest, and a vanilla glaze.
The butter must stay cold. I made these the first time with butter that had softened on the counter, and the scones spread flat and dense instead of rising tall and flaky. Keep the butter chilled until you cube it, then work it in fast with cold fingertips.
*Starbucks’s exact recipe is proprietary. This copycat is built from observation of the product and verified copycat consensus.
Blueberry Scones – Easy Starbucks Copycat
Course: BreakfastCuisine: American (Starbucks copycat)Difficulty: Easy8
servings15
minutes20
minutes350
kcalTriangular buttery scones with dried blueberries and lemon zest, finished with a vanilla glaze drizzle. The bakery-case Starbucks classic at home.
Ingredients
- For the scones
2 cups (250g) all-purpose flour, plus extra for dusting
⅓ cup (65g) granulated sugar
1 tbsp baking powder
¼ tsp salt
Zest of 1 lemon
½ cup (115g) cold unsalted butter, cubed
½ cup (120ml) cold heavy cream
1 large egg
1 tsp pure vanilla extract
¾ cup (100g) dried blueberries (or frozen, unthawed)
- For brushing and topping
2 tbsp heavy cream
1 tbsp coarse / sanding sugar
- For the vanilla glaze
½ cup (60g) powdered sugar, sifted
2-3 tsp milk or heavy cream
½ tsp pure vanilla extract
Directions
- Heat the oven. Preheat to 200°C / 180°C fan / 400°F. Line a baking tray with parchment.
- Mix the dry. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in the butter. Add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs with some pea-sized chunks remaining. Work fast so the butter stays cold.
- Add the wet. In a separate bowl, whisk cream, egg, and vanilla together. Pour into the flour mixture and stir gently with a wooden spoon until just combined.
- Fold in the blueberries. Add the dried blueberries and fold through gently. Do not overwork the dough.
- Shape. Turn the dough out onto a lightly floured surface. Pat into a round about 2cm thick. Cut into 8 wedges (like a pizza).
- Brush and bake. Transfer wedges to the prepared tray, spaced apart. Brush the tops with the extra cream and sprinkle generously with coarse sugar. Bake 18-20 minutes until deep golden.
- Cool then glaze. Transfer scones to a wire rack and cool completely. Whisk together the glaze ingredients and drizzle over the cooled scones with a spoon or piping bag.
FAQs
Why does the recipe say dried blueberries instead of fresh?
Two reasons. First, Starbucks’s actual blueberry scone uses dried blueberries — that’s why their bakery version doesn’t have the purple-streaked dough you’d get with fresh berries. Second, fresh blueberries burst when folded into a stiff dough and bleed purple stains across the white crumb. Dried berries hold their shape, give a concentrated berry hit, and look bakery-case clean.
Can I use buttermilk instead of heavy cream?
Yes. Buttermilk swaps weight-for-weight with the heavy cream and gives a slightly tangier scone with a tighter crumb. Reduce the salt by a pinch since buttermilk is naturally a touch saltier. For a richer scone, stick with cream; for a lighter, more traditional British texture, go with buttermilk.
Can I make a lemon blueberry scone version with a lemon glaze?
Yes, swap the milk in the glaze for fresh lemon juice and double the lemon zest in the dough. The lemon brings out the blueberry brightness and balances the sweetness. The Defined Dish has a gluten-free Starbucks-copycat version that takes the same lemon-glaze approach.
Where do I find dried blueberries outside the US?
Most large UK supermarkets stock dried blueberries in the dried fruit or baking aisle (Tesco, Sainsbury’s, Waitrose). Health-food shops carry them too. Online: Amazon and Holland & Barrett. If you absolutely can’t find them, frozen blueberries (kept frozen until folding in) are the next best option — they hold their shape better than fresh.
How long do blueberry scones keep, and can I freeze them?
Two days at room temperature in an airtight container. Freeze unglazed scones in a sealed bag up to 3 months; thaw at room temperature and glaze fresh. Don’t refrigerate — the fridge dries scones out faster than the freezer does. Reheat refrigerated or thawed scones in a 150°C oven for 5 minutes to revive them.
