The Flourishing Abode

Blueberry Scones That Make You Feel Like a Bakery Pro

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Anjali Arora

Anjali Arora

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Desserts

I never thought I’d crack the secret to those elusive, crumbly Starbucks blueberry scones without a trip to the store. It’s not about fancy ingredients or a perfect measuring scale—what really makes them stand out is the subtle burst of warm-tasting blueberries nestled in flaky, tender dough. I find myself thinking about that buttery aroma, almost like the scone is whispering, “Hey, remember me?” every time I pass the oven. Honestly, these scones came about because I got tired of waiting in line, and I wanted that familiar, cozy moment any time I wanted—without leaving home. Now, I’m kind of obsessed with how simple it is to get that bakery flavor, and it doesn’t involve a complicated recipe or a right-out-of-the-oven feeling of guilt.

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Blueberry Scones

These blueberry scones are assembled with a flaky, tender dough that incorporates fresh blueberries, resulting in a golden-brown exterior and a moist, crumbly interior. The key steps involve mixing, shaping, and baking to achieve a bakery-style texture with bursts of fruit in every bite.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Equipment

  • Mixing bowls
  • Pastry cutter or forks
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Sharp knife

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup fresh blueberries
  • 1/2 cup buttermilk

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the sifted flour, sugar, baking powder, and salt.
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  • Add the cold, cubed butter to the bowl. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces. The mixture should look flaky and crumbly.
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  • Gently fold in the blueberries, distributing them evenly throughout the mixture.
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  • Pour in the buttermilk gradually, stirring with a spoon until just combined to form a sticky dough. Do not overmix, as this can make the scones dense.
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  • Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Use a sharp knife to cut into 8 equal wedges or rectangles.
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  • Arrange the cut scones onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and the tops are firm and flaky. Remove from the oven and cool slightly before serving.
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Why I Love This Recipe (And You Will Too)

  • It’s shockingly easy to whip up when the craving hits, no stress.
  • It feels fancy enough to serve for brunch but simple enough for a quick breakfast.
  • The scent alone makes the house smell like a cozy café, which I adore.
  • Blueberries stay juicy inside, giving a fresh pop with every bite.
  • I’ve turned into that person who always keeps extra blueberries in the freezer just in case.

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