Better Than Starbucks Blueberry Scones (easy drop scones style!)
These tender and fluffy scones are so easy to make using tasty buttermilk and no heavy cream. You can use fresh or frozen blueberries, and the maple glaze is the perfect finish on top!
Prep and preheat: preheat your oven to 400°F and line two baking sheets with parchment paper.
Blend dry ingredients: using a medium-sized bowl, whisk together all the dry ingredients until well blended.
Cut in butter: add cold butter cubes to your dry blend and toss to fully coat them in flour. Work the butter into the flour, bit by bit, either smearing it into sheets between your fingers (my preferred method) or cutting it into the flour with a fork or pastry blender. Continue to blend until no chunks of butter remain and you have a mixture of course compact-able crumbs (this usually takes at least 2-3 minutes).
Toss in blueberries: add blueberries (straight from the freezer if using frozen), and toss with the crumb mixture until fairly well distributed.
Combine and add wet ingredients: stir together buttermilk, egg, maple syrup, and vanilla until well blended. Add wet mixture to the flour mixture and stir everything together using a fork or whisk just until combined with no pockets of flour remain.
Scoop and tray: scoop dough into rounds using ⅓ cup of dough per scone (an ice-cream scoop works well here for easy portioning!), and place on a prepared baking sheet at least 3” apart.
Bake ‘em: bake for 14-16 minutes, until the surface is golden brown and looks fully dry, and the center feels set and springs back when gently pressed.
TO MAKE THE GLAZE:
Make the glaze: as the scones cool, prepare the glaze. Mix together all the glaze ingredients with a fork until smooth and well blended. The glaze should be thick, but still settle to a smooth surface in the bowl a few seconds after you stop stirring. Feel free to thin with a little extra syrup or milk to your preferred texture.
Glaze scones: when scones are just a little warm still, set them on the wire rack over parchment/foil. Slowly drizzle glaze using a fork over the tops of scones, and allow the excess to drip off below the rack.
Set, share and enjoy! Allow glaze to set for at least 15-20 minutes (or longer if possible to allow it to fully crust on top), then pass around these tender blueberry treats and enjoy!
Notes
Frozen Blueberries:frozen berries will make your batter turn a bright blue-purple as opposed to staying cream-colored. But honestly, I kind of love the pop of color! If using frozen berries, just make sure you keep them in the freezer right until you're adding them to your bowl. If they start to defrost and release their water, they will make a mess of your batter.
Lemon Lovers Variation: If you'd prefer a lemon blueberry scone with the traditional Starbucks flavor profile, check out this recipe's full post for tips on exactly what substitutions to make the base and glaze bright and lemony.
Storage: If you do have leftovers, you can store them airtime at room temperature for up to two days(the moist crumb, and fresh juicy berry unfortunately give them a fairly short shelf life). If 10 scones is too many for you to eat fresh, feel free to halve the recipe to bake off just 5 at a time.
Freezing: While you can freeze these scones baked and un-iced, I highly recommend eating them fresh as the texture and overall experience is going to be much more enjoyable.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow