Starbucks Blueberry Scones Recipe Clone

by Barry Lewis


2 cups (240g) plain flour

⅓ cup (66g) granulated sugar

1 tbsp baking powder

Pinch salt

Zest of 1 lemon

½ cup (113g) butter

1 egg

⅔ cup (160ml) double cream

1 tsp vanilla extract

1.5 cups (300g) blueberries

1 cup (63g) icing sugar

4 tbsp milk or cream

I think today’s recipe might cause a bit of a debate on both sides of the pond – is this a British scone or is it an American biscuit? And even at home we’re going to have a few arguments too – “sconn” or “scone”?! 

Today I’m trying out a copycat recipe for Starbucks Blueberry Scones. I had to double check when making this scones recipe as it seems that we can’t even get these blueberry scones in the UK?! I swear I’ve had them before, so please let me know if you’ve come across them in Starbucks wherever you are in the world so I can figure it out, it’s a bit bizarre really! And also if anyone in the US can tell me the difference between a scone and a biscuit too…maybe that’s another video for another day!

Anyway, whether they’re a scone or a biscuit, this blueberry scone recipe was absolutely outrageous with a zing of lemon and a big old punch of blueberries. I’d definitely recommend giving it a go. We’re onto a winner with these Starbucks copycat recipes recently, the lemon loaf cake we did a few weeks ago was awesome too! 

If you want to give it a try at home, here’s the scones recipe I followed with all the ingredients handily converted into US and British measurements for you:

Starbucks Blueberry Scones Recipe

First preheat your oven to 400F or 200C. In classic cake style, first mix all the dry ingredients together – plain flour, baking powder, salt, sugar and lemon zest.

Now we’re going to do something a bit extra and grate, yes grate, your butter! This will help the next step where we would normally rub the butter into the dry ingredients. So make sure your butter is cold enough to be grated then get to work. Grate the butter directly into the bowl of dry ingredients then just toss it around a little bit so it’s covered in the flour mixture, apparently it doesn’t even need to be completely mixed as the heat of the oven will help it blend in and keep your scones moist!

Now add in your eggs, vanilla extract and cream. This feels extra luxurious as it’s normally milk when I make a scone recipe. Mix this together but don’t overmix, just let it become a dough that cleans the bowl for you.

Finally gently mix in the blueberries. I don’t mind mine a bit squished, but get them nice and fresh and keep them in the fridge beforehand so they don’t get too squashy or you’ll end up with purple scones! I think you could use frozen ones here too but don’t let them defrost before adding them. You might need to add a little bit of flour here if your dough gets too sticky as the butter melts in.

Time to shape the scones! Sprinkle some flour on your work surface, then pat your dough out into a disc with your hands, the size of a small pizza, not mini pizza (or the first version with a tiny Chloe!) size that I made a few years ago! Now use a floured knife to chop your scone disc into 8 triangles like pizza slices. Pop these into the preheated oven for 25 minutes.

Once they’re out of the oven, let them cool and firm up on the tray while you prep the icing drizzle. You’ve got a choice of cream or milk here, I had cream left over so I went with it! Mix the icing sugar and cream or milk together here until it’s a pourable consistency and drizzle it on. Then move to a plate if you have time, or enjoy straight away!