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Better Than Starbucks Blueberry Scones Recipe

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Enjoy these easy, drop scone style Better Than Starbucks Blueberry Scones with a tender crumb, bursting with fresh blueberries, and topped with a sweet maple glaze. Perfectly golden and simple to whip up in about 30 minutes, these scones make a delightful breakfast or snack treat.

Ingredients

Scones

  • 2 1/3 cups all purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into 1/4″ cubes
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tablespoons real maple syrup
  • 1 teaspoon vanilla extract

Glaze

  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons real maple syrup
  • 1 tablespoon buttermilk

Instructions

  1. Prep and Preheat: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Blend Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, and salt until fully combined and smooth.
  3. Cut in Butter: Add the cold butter cubes to the dry mixture and toss them to coat thoroughly. Work the butter into the flour by smearing between your fingers or using a fork or pastry blender until the mixture resembles coarse, compact-able crumbs with no large butter chunks, about 2-3 minutes.
  4. Toss in Blueberries: Gently add the fresh or frozen blueberries to the butter-flour mixture and toss to distribute evenly without crushing the berries.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, maple syrup, and vanilla extract until smooth and well blended.
  6. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently using a fork or whisk just until there are no pockets of dry flour remaining. Be careful not to overmix to keep the scones tender.
  7. Scoop Dough: Using a 1/3 cup measuring scoop or ice cream scoop, portion the dough into rounds and place them on the prepared baking sheets, spacing them at least 3 inches apart to allow room for spreading.
  8. Bake: Bake the scones in the preheated oven for 14-16 minutes, or until they turn golden brown on the surface, look dry, and spring back when gently pressed in the center.
  9. Make the Glaze: While the scones cool slightly, prepare the glaze by mixing the powdered sugar, maple syrup, and buttermilk with a fork until smooth and well combined. The glaze should be thick but pourable; adjust texture with extra syrup or buttermilk if needed.
  10. Glaze Scones: Set the slightly warm scones on a wire rack placed over parchment or foil to catch drips. Drizzle the glaze slowly over the tops using a fork and allow the excess to drip off below.
  11. Set and Serve: Let the glaze set for at least 15-20 minutes until it forms a crust on top. Serve and enjoy these tender, flavorful blueberry scones with a sweet maple glaze.

Notes

  • Cold butter is essential for flaky scones; keep it refrigerated and cut just before mixing.
  • Use frozen blueberries directly from the freezer to prevent them from bleeding too much into the dough.
  • Do not overmix the dough to maintain a tender crumb.
  • The glaze can be thinned or thickened according to your preference by adjusting maple syrup or buttermilk quantities.
  • Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Find it online: https://bitezly.com/better-than-starbucks-blueberry-scones-recipe/