Starbucks Blueberry Scones

These blueberry scones are inspired by the Starbucks scones but wayyyy better! They're soft, tender, and buttery with fresh juicy blueberries and sweet, crunchy tops. The dough comes together a flash and they bake for just 20 minutes, so they're the perfect quick breakfast that tastes like it came from a professional bakery!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 scones

Calories: 430 kcal per serving

Ingredients

2 ½ cups - all-purpose flour
⅓ cup - granulated sugar
1 tbsp - baking powder
½ tsp - salt
⅓ cup - unsalted butter
⅓ cup - plain whole milk Greek yogurt
⅔ cup - heavy cream
1 tsp - vanilla
¾ cup - fresh blueberries
turbinado sugar

Instructions

Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.
Fold in the blueberries by hand, careful not to over-mix. It's okay if there are dry spots, it will all come together when you mold it into a circle.
Dump the dough out onto the prepared baking sheet and mold into a circle about 1" in thickness. Chill in the freezer for about 15-20 minutes.
Cut the scones into eight pieces and spread them a few inches apart on the baking sheet.
Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
Bake for 20-25 minutes or until the tops are a deep golden brown.
Allow to cool for a few minutes, then enjoy!

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