These Blueberry Scones are a Starbucks copycat that is even better than the original. They are made with fresh ingredients including heavy cream, juicy blueberries and a cinnamon sugar top. You won’t want to buy another coffee shop blueberry scone after making them at home.
Copycat Starbucks Blueberry Scones are perfect for breakfast or with a hot cup of tea. Their sweetness deliciously complements a cup of chai or Earl Grey.
Making scones is so much easier than you may think. Once you mix the ingredients, you will have a soft, lumpy, beautiful dough. The butter needs to be cold when it is mixed in and baked, which is why the dough is lumpy, and it is what makes the scones airy and fluffy. Read my top tips for baking scones before you start.
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Servings: 8 scones
- ⚡ Calories: 323kcal per scone
- 🌶️ Flavor Profile: Tender, buttery and lightly sweet, with bursts of blueberry and a crunchy cinnamon sugar top
- ✋ Difficulty: Easy, one bowl and a pizza cutter
Quick Answer
Sift flour, salt, sugar, baking powder and cinnamon, then cut in cold butter until it looks like coarse crumbs. Mix in an egg, heavy cream and vanilla, and gently fold in flour dusted blueberries. Pat the dough into a disc on a parchment lined baking sheet, cut it into 8 wedges, separate them a little and sprinkle with cinnamon sugar. Bake at 400°F for about 15 minutes, until golden and a toothpick in the center comes out clean.
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Why This Recipe Works
Click to see the technique science
- Heavy cream as the fat. Cream is what makes these scones soft and moist instead of dry and crumbly.
- Cold, pea sized butter. The cold bits melt in the oven and release steam, lifting the dough into airy, fluffy layers.
- Sifting the dry ingredients. It spreads the baking powder and cinnamon evenly so every wedge rises and tastes the same.
- Flour dusted blueberries. A light coating keeps the berries from bleeding purple streaks through the dough.
- Adding cream sparingly. Just enough to hold the dough together keeps it from turning sticky or separating.
- Separated wedges. A little space between them lets the hot air reach every side for golden edges.
- Cinnamon sugar on top. It bakes into a crunchy, sparkly crust that contrasts with the tender inside.
Why You’ll Love This Recipe
- Better than the coffee shop. Fresh blueberries and real cream taste so much better than a scone that has been sitting in a bakery case.
- Easier than you think. One bowl, a pastry blender and a pizza cutter are all you need.
- Ready in 30 minutes, from mixing bowl to warm scone.
- Fresh or frozen berries. This recipe works with whatever blueberries you have on hand.
- Made for tea time. They are lovely with chai, Earl Grey or a glass of iced tea.
- Part of a whole scone family: find every flavor in my ultimate collection of scone recipes.
Key Ingredients
Here is what you need for these amazing scones. Quantities are in the recipe card below.
- All purpose flour and baking powder. The base of a tender scone with a good rise.
- Unsalted butter. Cold and cut into pieces; this is the secret to flaky scones.
- Heavy whipping cream. The fat that keeps the scones soft and moist.
- Egg and vanilla extract. They bind the dough and add a warm, bakery flavor.
- Blueberries. Fresh or frozen, dusted with a little flour before folding in.
- Sugar, salt and Cinnamon. Sweetness and warmth in the dough.
- For the topping: a simple mix of cinnamon and sugar.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Frozen blueberries: use them straight from the freezer and toss with a tablespoon of flour first. Here is how to freeze berries when they are in season.
- Lemon blueberry: add a teaspoon of lemon zest to the dough.
- Swap the fruit: chocolate chips, tart cherries or strawberries all work. Try my strawberry scones and lemon poppy seed scones too.
- Make them savory: bacon and cheddar instead of fruit, depending on your mood. My savory scone recipes have more ideas.
- Use a Scone Pan (Optional) if you prefer perfectly even wedges.
How to Make Blueberry Scones
- Preheat the oven to 400°F. Sift the flour, salt, sugar, baking powder and cinnamon together into a large bowl.
- Add the cold butter pieces to the dry ingredients.
- Cut the butter in with a Pastry Blender or two forks until the mixture looks like coarse crumbs. Mix in the egg, heavy cream and vanilla, adding the cream sparingly until the dough holds together.
- Gently fold in the blueberries that have been dusted with flour. You can also push frozen ones straight in.
- Fold the dough into a ball, place it on a baking sheet lined with parchment paper, and pat it into a disc. Cut it into 8 wedges with a Pizza Cutter.
- Separate the wedges a little and sprinkle them with the cinnamon sugar mix.
- Bake for about 15 minutes, until golden brown. Insert a toothpick in the center; when it comes out clean, they are cooked all the way through.
- Let the scones cool for a few minutes and enjoy them warm.
Recipe Tips & Tricks
- Keep everything cold. If the butter starts to melt before the scones go in, put the dough in the freezer for 15 minutes.
- Add the cream sparingly. Stop as soon as the dough holds together so it doesn’t separate.
- Fold, don’t stir. Gentle folding keeps the berries whole and the scones tender.
- Check the center. A toothpick in the middle should come out clean.
- Storage: keep baked scones in an airtight container or large freezer bag on the counter for up to 3 days.
- Freeze the dough: wrap unbaked scone dough tightly in plastic wrap and freeze for up to 3 months. Write the name and date on the outside so you don’t forget.
Serving Ideas & Suggestions
Serve them warm with butter or lemon curd, alongside my cream scones with clotted cream and a plate of afternoon tea sandwiches. They pair beautifully with a Starbucks style iced chai or a glass of blueberry mint iced tea.
Blueberry lovers, keep going with an iced blueberry matcha latte, a blueberry green smoothie or my lemon blueberry swirl cheesecake. For a scone board, add cranberry orange scones, find every flavor in my scone recipes, and read about the origin of scones while you sip.
Blueberry Scone FAQs
There are two. Use heavy whipping cream as the fat, which keeps the scones soft and moist instead of dry, and keep the butter cold, cut into pea sized pieces, until the scones go in the oven.
Yes. Toss them with a tablespoon of flour and fold them in while still frozen. The flour helps keep the color from bleeding into the dough.
This homemade version uses fresh blueberries, heavy cream and a crunchy cinnamon sugar top. Getting a scone at a coffee shop may be convenient, but it will never taste better than one warm from your own oven.
Keep baked scones in an airtight container or large freezer bag on the counter for up to 3 days. Unbaked dough wrapped tightly in plastic wrap keeps in the freezer for up to 3 months.
Usually the butter got too warm. If the dough feels soft, chill it in the freezer for 15 minutes before baking.
Yes. Lemon zest, chocolate chips, tart cherries or strawberries are all delicious, and you can even make them savory with bacon and cheddar.
Blueberry Scones Recipe (Starbucks Copycat)
Ingredients
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 6 Tablespoons Granulated Sugar
- 1 Large Egg
- 1/2 Cup Butter Unsalted
- 1 Teaspoon Salt
- 1 Tablespoon Vanilla Extract
- 1/2 Cup Heavy Cream
- 1/2 Cup Blueberries
- 1 Teaspoon Ground Cinnamon
Topping
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Granulated Sugar
Instructions
- Preheat oven to 400 degrees
- Sift dry ingredients together including flour, salt, sugar, baking powder, and cinnamon. Cut in the butter with pastry blender.
- Mix in egg, cream and vanilla extract.
- Fold in the blueberries gently that have been dusted with flour. You can also use frozen blueberries.
- Fold into a ball and place on a baking sheet.
- Pat into a disc and using a pizza cutter, cut into 8 slices.
- Seperate wedges a little and sprinkle with cinnamon sugar mix.
- Bake for 15 minutes until golden. Check for doneness in the center.
