Starbucks Blueberry Scones
A copycat of Starbucks' tender, crumbly blueberry scones. Tip from the source: scones originated in Scotland, and cutting the cold butter into the dry ingredients leaves tiny flour-coated bits of butter throughout the dough, giving a crust that is both tender and crumbly.
⏱️ Prep: 20 min🍳 Cook: 18 min🍽️ Makes 16
Nutritionper 1 scone (~70 g)›
245
Calories
5g
Protein
33g
Carbs
10g
Fat
Ingredients
| 4 cups (500 g) | all-purpose flour |
| 6 tablespoons (75 g) | sugar (source suggests up to 10 tbsp) |
| 4 1/2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 153 g (5.4 oz) | cold butter |
| 2 | large eggs, room temperature |
| 3/4 cup plus 2 tablespoons (210 ml) | whole milk, divided |
| 1 1/2 cups (225 g) | fresh or frozen blueberries |
Instructions
- In a bowl, combine the flour, sugar, baking powder and salt; cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk the eggs and 3/4 cup (180 ml) milk; add to the dry ingredients just until moistened. Turn onto a lightly floured surface and gently knead in the blueberries.
- Divide the dough in half. Pat each portion into an 8-inch (20 cm) circle and cut each into 8 wedges. Place on greased baking sheets and brush with the remaining milk.
- Bake at 375°F (190°C) for 15-20 minutes, or until the tops are golden brown. Serve warm.