Recipes // The Best Blueberry Scones Ever

Friday, August 28, 2015


One of my favorite baked goods to eat are blueberry scones. Whenever I see it on a menu at a cafe or bakery, I always order one. So I like to think of myself as somewhat of a blueberry scone connoisseur. I've even tried my hand at baking a few but with no such luck of the delicious kind. The other day though, I was really hankering a blueberry scone from Starbucks, because to me that is the best blueberry scone I've come across yet, but I didn't feel like making a trip to Starbucks with both girls just for the sake of satisfying my blueberry scone craving. Sooo, I started searching for recipes so that I could bake some instead. And ya know what? I ended up coming across a copycat recipe for Starbucks' blueberry scones! I cannot tell you how happy this discovery made me, because now I can make my own tasty blueberry scones for when I get those random cravings.

These scones hit the perfect balance between just sweet enough that it satisfies anyone who has a major sweet tooth, yet dough-y enough to make it feel like you're being quite proper in eating a scone.


Recipe from Starbucks Restaurant Copycat Recipes.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons sugar
1/2 cup butter, unsalted
1 egg
1 tablespoon vanilla
1/2 cup heavy cream
1 cup fresh blueberries

1 egg
1 tablespoon heavy cream
sugar (large crystal, but I used regular granulated sugar since I didn't have the large crystal kind)


- Preheat oven to 375 degrees.

For the Batter:
- Cut the butter into 1/4 in cubes.
- Sift the flour, salt, baking powder and sugar into a large bowl.
- Add the butter to the flour mixture and using a pastry blender, combine until the mixture resembles coarse crumbs.
- Whisk the egg, cream and vanilla together and stir into the dry ingredients until just mixed.
- Gently stir in blueberries.
- Dump the dough onto a floured surface and pat into a 8" circle. (should be about 1.5" high).
- Cut into 8 pie shaped slices and place pieces on a parchment paper covered cookie sheet.

For the Topping:
- Whisk the egg and cream together and brush on the top of each scone.
- Sprinkle sugar on top.
- Bake for 16-20 minutes, or until golden brown.






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