Starbucks Blueberry Scone
User Reviews
5
Starbucks Blueberry Scone
Description
Starbucks Blueberry Scone features fresh blueberries folded into a soft dough made from flour, sugar, baking powder, salt, and heavy cream. The blueberries are lightly coated in flour before mixing to help distribute them evenly and prevent sinking. After a short resting period, the dough is shaped into rounds then cut into wedges. The scones are brushed with cream and coated in sanding sugar before baking at a high temperature to develop a golden, crisp exterior while keeping the inside tender.
The texture is a balance of softness inside with a slightly crunchy sugar topping. The fresh blueberries provide gentle bursts of fruitiness throughout. The method avoids excessive overmixing to maintain a light crumb. These scones are suitable for serving at breakfast, brunch, or alongside afternoon tea.
Following the resting step before shaping relaxes the dough for better texture. Using sanding sugar or superfine sugar for topping enhances the crispness without overpowering sweetness. Baking at 425°F helps produce the desired golden crust quickly while keeping the interior moist.
Ingredients
- ½ cup blueberries fresh
- 1⅓ cup all-purpose flour plus a few tablespoons extra
- ½ cup granulated sugar
- 1½ tablespoons baking powder
- ½ teaspoons salt
- 1¾ cups heavy cream
- sanding sugar or super-fine granulated sugar
Instructions
- Preheat the oven to 425°F.
- Wash the blueberries and shake off the excess water. Place them in a small bowl with a few teaspoons of flour. Shake the bowl to coat the blueberries.
- In a medium mixing bowl, combine 1 1/2 cups flour with the sugar, baking powder, and salt. Stir well.
- Measure out 1 3/4 cup of heavy cream. Transfer 2 tablespoons of the cream to a small dish and set aside. This will be used to brush the tops of the scones just before baking.
- Pour the remaining heavy cream into the flour mixture.
- Use a large spatula to fold the ingredients together.
- Once a loose ball of dough has formed, add the blueberries.
- Cover the dough with a towel and allow it to relax for about 5 minutes.
- Form 2 equal, round disks of the dough.
- Cut each disk into 8 wedges.
- Brush the top of each wedge with some of the reserved cream.
- Dip the wetted scones into either sanding sugar or granulated sugar.
- Place each wedge, sugar-side up, on a baking sheet.
- Bake for approximately 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 81mg | 3% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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