Starbucks Blueberry Scones (Copycat)
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5
185 reviews
Excellent
Starbucks Blueberry Scones (Copycat)
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Starbucks Blueberry Scones are made by combining a buttermilk mixture with flour, baking powder, salt, cold cubed butter, yogurt, honey, lemon zest, and blueberries. The dough is shaped into a circle and baked to create tender scones studded with juicy blueberries and a hint of lemon.
Description
This copycat version of Starbucks Blueberry Scones uses oat milk and lemon juice to create a healthy buttermilk, which adds moisture and acidity to the dough. The flour mixture is combined with cubed cold butter cut in until pea-sized, then folded with Greek yogurt, honey, lemon zest, and fresh blueberries, forming a shaggy dough that is shaped into a round disk.
The combination of blueberries and lemon zest gives a balance of sweet and tart flavor. The cold butter creates a tender crumb with flaky texture as the scones bake. Optionally, a coarse sugar sprinkle on top before baking adds a touch of crunch.
Optionally, a lemon glaze made from powdered sugar, lemon juice, milk, salt, and vanilla extract can be drizzled after baking to add sweetness and brightness. These scones can be stored at room temperature for a few days, reheated gently, or frozen after baking for longer storage.
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Ingredients
Blueberry Scones:
- 1 tablespoon lemon juice fresh
- ¼ cup oat milk (or 2%, whole milk, or almond milk if needed)
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoon butter cubed, cold unsalted
- ¾ cup yogurt I used 2% Fage (you could use 5% too, plain, Greek
- 2 tablespoon honey
- 2 teaspoon lemon about 2 lemons, zest
- 1 cup blueberries fresh
- 2 tablespoon sugar optional for sprinkling on top before baking, coarse
Lemon Glaze (optional)
- 2 ½ cups powdered sugar
- ¼ teaspoon salt
- 4 tablespoon milk microwave for about 30 seconds until hot, hot; oat milk, cow’s milk, or almond milk
- 3 - 4 tablespoon lemon juice 1 large lemon
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Make healthy buttermilk: Whisk together the oat milk and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.
- Prepare Dough: In a large bowl, whisk flour, baking powder, and salt together. Add cubed butter and cut it into the flour with a pastry cutter or squeeze each piece of butter with your fingers. You want varying-sized pieces (some large and some pea-sized). If at any time it feels warm, pop the dough into to fridge for 5 minutes.
- Once butter is cut in, add the greek yogurt, honey, oat milk buttermilk mixture, blueberries, and lemon zest. Mix the dough with a rubber spatula, folding all of the ingredients into the dough. Be careful not to burst any blueberries. The dough should be shaggy with some dry flour at the bottom of the bowl. Dump onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle. Don’t press too hard. Then, cut in half and stack both halves on top of each other.
- Make Scones: Smush your halves down into a circle. And flatten this circle to about 1.5 - 2 inches in thickness. Cut into 8 equal triangles (See picture in the post above for reference). Lay on the parchment-lined baking sheet. Brushed with oat milk and sprinkled some coarse sugar on top.
- Bake: Bake for 22 - 25 minutes, until the tops are golden and the inside is done and fluffy.
- Optional Glaze: While the scones cool, make the optional lemon glaze by mixing together all the ingredients - if it is too thin add 2 - 4 tablespoon more powdered sugar. Drizzle over the scones once they are COMPLETELY cooled. Enjoy!
Notes
- Frozen blueberries can be added directly to the dough without thawing to maintain texture.
- Oat milk can be substituted with 2% or whole cow’s milk if preferred.
- Honey may be replaced with pure maple syrup for a different sweetness profile.
- Store leftover scones at room temperature in airtight containers for up to three days.
- Reheat scones by warming in an oven at 350°F for 5 to 8 minutes or microwave wrapped in a damp paper towel for 30 to 60 seconds.
- To freeze, cool baked scones, place them in freezer-safe bags, and store for up to two months. Thaw overnight in the refrigerator or microwave briefly when ready to eat.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
15mg
(5%)
Sodium
217mg
(9%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
245IU
(5%)
Vitamin C
3mg
(3%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 217mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
185 reviews
Excellent
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