Starbucks Blueberry Scone
A copycat of the Starbucks Blueberry Scone — tender, buttery wedges studded with blueberries and brushed with milk for a golden top. Makes 16 wedges. Nutrition per serving: 220 kcal, 31 g carbs, 5 g protein, 9 g fat, 5 g sat. fat, 7 g sugars, 1 g fiber.
⏱️ Prep: 15 min🍳 Cook: 20 min🍽️ Makes 16
Nutritionper 1 scone›
220
Calories
5g
Protein
31g
Carbs
9g
Fat
Ingredients
| 4 cups (500 g) | all-purpose flour |
| 6 tbsp (75 g) | sugar |
| 4.5 tsp | baking powder |
| 1/2 tsp | salt |
| 1/2 cup + 2 tbsp (140 g) | cold butter |
| 3/4 cup + 2 tbsp (210 ml) | whole milk, divided |
| 2 large | large eggs, unchilled |
| 1.5 cups (225 g) | frozen or fresh blueberries |
Instructions
- Warm the oven to 375°F (190°C).
- Whisk the flour, sugar, baking powder and salt in a mixing bowl, then cut in the butter until it forms coarse crumbs.
- In a separate bowl, whisk the eggs and 3/4 cup (180 ml) of the milk. Stir them into the dry ingredients just until moistened.
- Scoop the dough onto a lightly floured surface and gently mix in the blueberries.
- Divide the dough in half. Pat each portion into an eight-inch (20 cm) circle and cut each one into eight wedges.
- Arrange them on greased baking trays and brush with the remaining milk.
- Bake until the tops are golden brown, 15–20 minutes. Enjoy them right out of the oven.