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.
Blueberry Scones
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.
- 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.
- Gently fold in the blueberries, distributing them evenly throughout the mixture.
- 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.
- 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.
- 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.
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.
