These copycat Starbucks blueberry scones have soft, flaky centers with buttery golden crisp edges and are made with oat milk and Greek yogurt. Each scone is melt-in-your-mouth moist, full of juicy fresh blueberries, and topped with an easy lemon glaze.
The best homemade Starbucks blueberry scones
These blueberry scones transport me straight back to my childhood when we would stop at Starbucks on road trips. Pair them with this Starbucks copycat Salted Caramel Cream Cold Brew, and you have the perfect breakfast!
Like Starbucks scones, these ones are doughy, flaky, and slightly biscuit-like. They are not overly sweet and are bursting with lots of blueberries. If put up to the test, this homemade blueberry scone recipe is BETTER than the Starbucks ones.
These scones are perfect for any occasion and are sure to be a crowd pleaser! They are so soft, moist, and flaky that when I baked them for my friends, they last all of 45 minutes before all of them were gone.
The best part about these homemade blueberry scones is that you don’t need any fancy baking equipment to make them. You can be a beginner-level baker and make these in under 40 minutes!
Why you’ll love this recipe
- Super soft, moist, and flaky.
- Better than Starbucks blueberry scones.
- They are packed with fresh blueberries that burst in your mouth.
- These scones are made with oat milk and Greek yogurt!
- A slight lemony flavor because the lemon and blueberry combination is amazing.
- Ready in under 40 minutes.
- No fancy kitchen tools are needed.
- Perfect for breakfast, brunch, snack, and dessert.
- Top with an optional simple lemon glaze for a little extra sweetness.
You only need a handful of basic baking ingredients to make these deliciously moist, buttery blueberry scones. You’ll need flour, fresh blueberries, lemon, milk, butter, and Greek yogurt. Here is a list of ingredients so you are prepared:
Copycat Starbucks Blueberry Scones:
- Oat Milk: Oat milk is the best creamy substitute for cow’s milk. We add lemon juice to it to make healthy homemade buttermilk.
- All Purpose Flour: You’ll need 2 cups spooned and leveled.
- Baking Powder: To help the scones rise. Yes, you need one tablespoon. That is not an error in the recipe.
- Salt: Just a dash goes a long way for the sweet and salty combo.
- Butter: You only need 5 tablespoons of unsalted butter. We’ll “cut” it into the flour to make the flakiest homemade scones.
- Greek Yogurt: This is my secret ingredient to making these Starbucks blueberry scones so moist and flaky. Use 2% or 5% Greek yogurt.
- Honey: You only need 2 tablespoons of honey for a little sweetness. We naturally sweeten these scones with fresh blueberries!
- Lemon: You need fresh lemon juice to make the oat milk buttermilk and some zest for the scones themselves.
- Blueberries: After baking, the blueberries burst in your mouth! They are so juicy and add the best natural sweetness to these scones. I used fresh blueberries, but you can also use frozen ones.
Lemon Glaze (optional):
- Powdered Sugar: Feel free to add this homemade lemon glaze to the tops of your copycat Starbucks blueberry scones. You need powdered suagr and a few other ingredients.
- Milk: You can use oat milk, cow’s milk, almond milk, or cashew milk to make the glaze.
- Vanilla Extract: And a dash of vanilla extract for the best taste.
- Lemon: Finally, you’ll need some lemon juice for flavor!
Kitchen tools required
You only need a few kitchen utensils to make these copycat Starbucks blueberry scones. Here is a list:
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make copycat Starbucks blueberry scones
These buttery and flaky blueberry scones are very easy to make. They come together in a few steps, and you’ll be in and out of the kitchen in less than 40 minutes. Here are step-by-step directions and pictures for visual reference:
First, preheat your oven to 400°F and line a baking sheet with parchment paper.
Then, whisk together the oat milk and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest. This is my version of healthy buttermilk.
In a large bowl, whisk flour, baking powder, and salt together. Then, add the cubed butter and cut it into the flour with a pastry cutter or squeeze each piece of butter with your fingers. You want varying-sized pieces (some large and some pea-sized). If at any time it feels warm, pop the dough into to fridge for 5 minutes.
Once butter is cut in, add the Greek yogurt, honey, oat milk buttermilk mixture, and blueberries. Mix the dough with a rubber spatula, folding all of the ingredients into the dough. Be careful not to burst any blueberries.
The dough should be shaggy with some dry flour at the bottom of the bowl. Dump onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle. Don’t press too hard. Then, cut in half and stack both halves on top of each other.
Next, smush your halves down into a circle. And flatten this circle to about 1.5 – 2 inches in thickness. Cut into 8 equal triangles (See picture in the post above for reference). Lay on the parchment-lined baking sheet. Brushed with oat milk and sprinkled some coarse sugar on top.
Bake for 22 – 25 minutes, until the tops are golden and the inside is done and fluffy.
Finally, while the scones cool, make the optional lemon glaze by mixing together all the ingredients – if it is too thin add 2 – 4 tbsp more powdered sugar. Drizzle over the scones once they are COMPLETELY cooled.
Enjoy these super flaky, moist, and butter copycat Starbucks blueberry scones!
Pro tips for the flaky and moist homemade scones
If you are new to baking or just looking for pro-baker tips for the perfect flaky and moist scones, here is a list of my recommendations.
Measure your flour correctly. Make sure to spoon and level the flour, so you do not add too much. If you pack the flour into the measuring cups, your scones will be dry.
Butter must be COLD. Make sure your butter is cold, or else it will melt before baking, and the scones won’t get those classic flaky layers.
Avoid overworking and compressing the dough. If you over-press or work the dough, the scones won’t rise as much and can be dense.
If using frozen blueberries, add them directly into the dough. Do not let them thaw to room temperature, or the scones will be soggy.
Don’t overbake the scones. Scones will be dry if they are overbaked. Take them out of the oven once they just turn golden brown. I baked mine for 23 minutes.
What to serve with scones
Scones pair well with so many dishes. You can serve them for breakfast, brunch, or as an afternoon snack! Here is a list of my favorites:
- Gluten Free Feta Quiche
- Brioche French Toast Casserole
- Healthy Shakshuka
- Banana Foster Pancakes
- Breakfast Sandwich
Frequently Asked Questions
What makes them like the Starbucks scones?
I have had my fair share of Starbucks scones, and these are better! These scones are Starbucks copycats because they are biscuity, doughy, and lemony. Many traditional scone recipes call for cane sugar, and we don’t use any.
Can I use buttermilk or cow’s milk instead of oat milk?
Yes, you can use either buttermilk or cow’s milk instead of the oat milk in this recipe. If you are using buttermilk, remove the lemon juice from the scone part of the recipe. If you use cow’s milk (2% or whole milk), keep the lemon juice because you still need to make “buttermilk.”
How do you keep scones extra moist?
Ensure you don’t overbake the scones, or they will be dry. To keep them extra moist after baking, store them in an airtight container with a paper towel at room temperature for up to 3 days.
Can I use frozen blueberries?
You should have no problem using frozen blueberries instead of fresh ones. Do not thaw them – just add the frozen blueberries straight from the freezer to the dough.
Why are my scones flat?
Your scones could be flat for a few reasons: (1) your butter was not cold when you cut it into the flour and baked the scones, (2) you over-compressed the dough when forming the scones, or (3) you did not add enough baking powder.
How long do they keep?
Scones keep for up to 3 days. Simply wrap them in paper towels, place them in an airtight container, and store them at room temperature.
Can I make them gluten-free?
You should have no problem substituting the all-purpose flour with gluten-free 1:1 baking flour to make these copycat Starbucks blueberry scones gluten-free. Let me know if you try this in the comments below!
Can I freeze baked scones?
Freeze baked scones by allowing them to cool to room temperature, then place them in a freezer-safe bag and freeze them for up to 2 months. When ready to enjoy, let them thaw overnight in the fridge or microwave them for 30 – 60 seconds until warm.
How to store and reheat leftovers:
Storing: Store leftovers in airtight containers wrapped in a paper towel at room temperature for up to 3 days.
Reheating: Scones are delicious at room temperature; however, if you want to enjoy the warm, you can heat them in the microwave or in the oven. For best results, reheat unglazed scones in the oven at 350°F for 5 – 8 minutes until warm. You can also microwave them by wrapping them in a damp paper towel and heating them for 30 – 60 seconds until warm.
If you loved this scones recipe, try these next!
- Blueberry Pop Tarts
- Fluffy Almond Milk Biscuits
- Healthier Cinnamon Rolls with Icing
- Homemade Monkey Bread
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Starbucks Blueberry Scones (Copycat)
- 1 tbsp fresh lemon juice
- ¼ cup oat milk, (or 2%, whole milk, or almond milk if needed)
- 2 cups all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp cold unsalted butter, cubed
- ¾ cup plain Greek yogurt, I used 2% Fage (you could use 5% too)
- 2 tbsp honey
- 2 tsp lemon zest, about 2 lemons
- 1 cup fresh blueberries
- 2 tbsp coarse sugar, optional for sprinkling on top before baking
Lemon Glaze (optional)
- 2 ½ cups powdered sugar
- ¼ tsp salt
- 4 tbsp hot milk (oat milk, cow’s milk, or almond milk), microwave for about 30 seconds until hot
- 3 – 4 Tbsp lemon juice, 1 large lemon
- 1 tsp pure vanilla extract
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Make healthy buttermilk: Whisk together the oat milk and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.
- Prepare Dough: In a large bowl, whisk flour, baking powder, and salt together. Add cubed butter and cut it into the flour with a pastry cutter or squeeze each piece of butter with your fingers. You want varying-sized pieces (some large and some pea-sized). If at any time it feels warm, pop the dough into to fridge for 5 minutes.
- Once butter is cut in, add the greek yogurt, honey, oat milk buttermilk mixture, blueberries, and lemon zest. Mix the dough with a rubber spatula, folding all of the ingredients into the dough. Be careful not to burst any blueberries. The dough should be shaggy with some dry flour at the bottom of the bowl. Dump onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle. Don’t press too hard. Then, cut in half and stack both halves on top of each other.
- Make Scones: Smush your halves down into a circle. And flatten this circle to about 1.5 – 2 inches in thickness. Cut into 8 equal triangles (See picture in the post above for reference). Lay on the parchment-lined baking sheet. Brushed with oat milk and sprinkled some coarse sugar on top.
- Bake: Bake for 22 – 25 minutes, until the tops are golden and the inside is done and fluffy.
- Optional Glaze: While the scones cool, make the optional lemon glaze by mixing together all the ingredients – if it is too thin add 2 – 4 tbsp more powdered sugar. Drizzle over the scones once they are COMPLETELY cooled. Enjoy!
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