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Starbucks Copycat Blueberry Scones But Better

Easy Blueberry Scones: delicious recipe using fresh blueberries, with the perfect sugar topping. Perfect for breakfast or with a cup of tea.

Easy Blueberry Scones: delicious recipe using fresh blueberries, with the perfect sugar topping. Perfect for breakfast or with a cup of tea.

These blueberry scones are the perfect easy recipe.  Made with fresh blueberries, they’re a perfect tea time afternoon snack or breakfast treat.  If you’re a fan of Starbucks blueberry scones, now you can make them yourself at home for a fraction of the price and they’re even better!  These are moist and flakey and full of blueberries.  We like to top them with a sprinkle of course sugar on top, adding that perfect sweet crunch to each bit.

Copycat Starbucks Scones

I love the Starbucks blueberry scones.  They’re one of my favorite treats to get on a visit and my kids love them too.  The cost of this favorite treat can really add up, so I decided to come up with my own copycat Starbucks blueberry scone recipe.  These are even better than the Starbucks version.  And they are so much cheaper to make for yourself at home.  The cost alone is worth the effort, but the fact that they taste so good is the best.  These delicious scones are easy to make, from simple ingredients.  I love their flaky centers, and they’re bursting with blueberry flavor.  If you’re a fan of blueberry Starbucks scones too, now you can have the best blueberry scones at home anytime I want them.  And my kids love it when I make a batch of these copycat blueberry scones for us all to enjoy.

Fresh or Frozen Blueberries?

It’s best to use fresh blueberries for these scones if you can.  

If you can’t get fresh blueberries or they’re out of season or too expensive you can make these with frozen blueberries.  There’s a few trick to using frozen blueberries in baking.  Number one, you don’t want to thaw the berries before you use them.  As berries are frozen the water inside the plant cells expands and bursts the plant cell walls.  As the fruit defrosts, you’ll see alot of liquid with them.  That liquid will turn your scone dough blue, and change the consistency a little.  When you bake with frozen blueberries you want to use them frozen.  

Keep them in the freezer until you’re ready to add them, and then work quickly to combine them with the dough.  

You will inevitably see a little bit of blue streaks as you form the scone dough, but it should still work well, and make great scones.

Blueberry Scones recipe with fresh blueberries

Yield: 12

Copycat Starbucks Blueberry Scones

Easy Blueberry Scones: delicious recipe using fresh blueberries, with the perfect sugar topping. Perfect for breakfast or with a cup of tea.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 2 cups all purpose flour
  • 1/2 cup white sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 1/2 cups fresh blueberries
  • 1/2 cup half and half cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp coarse sugar


    1. Combine the dry ingredients of flour, sugar, baking powder, and salt in a large bowl.
    2. Cut butter into small pieces and cut into the dry ingredients with a pastry cutter, or the tips of your fingers until the mixture resembles oatmeal.
    3. Wash blueberries, and stir into flour mixture.
    4. In a separate bowl, stir together the wet ingredients of cream, egg and vanilla.
    5. Add the wet ingredients to the dry ingredients and combine into a dough.
    6. On a lightly floured surface, split the scone dough in half and form each into a round shape, patting it to about 3/4 inch thick. Using a sharp knife, cut each circle into 6 pieces, for a total of 12 triangular pieces all together.
    7. Brush the top of the scones with a little extra cream, and then sprinkle with coarse sugar.
    8. Spread the scones out and bake scones on a cookie sheet at 375 degrees for about 18 min. until golden brown. Let cool on a wire rack.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 292mgCarbohydrates: 31gFiber: 1gSugar: 14gProtein: 3g
how to make Blueberry Scones


These homemade scones are best eaten fresh the day they are made.  When they’re fresh baked they have the perfect texture of slight crunch on the outside, and soft and flakey on the inside.  If you have any leftover scones you can store them in an airtight container at room temperature for up to three days.  

You can also freeze them.  Freeze them before baking by placing them on a parchment lined baking sheet directly in the freezer.  Once they are frozen through, remove the tray and put the frozen scones in a ziplock bag.  Store frozen up to three months.  To bake them, remove one or more from the freezer and bake according to the recipe, adding a few extra minutes to the cooking time to compensate for them being frozen.

You can also freeze them once they’re baked in an airtight container for up to two months.

Blueberry Scones recipe

A perfect treat with a cup of tea, and a little butter. So, so yummy.

These tender scones have a wonderful flaky texture on the inside, and that delicious sugar crunch on the top, and buttery golden crisp edges, combined with the natural flavors of the juicy blueberries.  You will love this copycat Starbucks blueberry scone recipe.  They’re much better made at home because they’re cheaper and fresher.

easy Blueberry Scones

With easy blueberry scones, life really is a party.

More Recipe Inspiration

You might also like our Nectarine and Blueberry Galette recipe here.

Nectarine and Blueberry Galette: literally make in minutes with frozen puff pastry, so easy and the perfect way to enjoy fresh nectarines and blueberries.

Also check out our Easy Food Processor Scones recipe here.

Easy Food Processor Scones: easy and quick to make in your food processor, these flakey scones are perfect for a tea party, breakfast, or snack.

You might also enjoy our Sweet Cornbread Recipe here.

How to make sweet cake like cornbread from scratch.


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