Like Starbucks Blueberry Raspberry Scones
Bring the café experience home with these 'Like Starbucks Blueberry Raspberry Scones'—a delightful balance of buttery richness and juicy berries in every bite. Perfectly golden and impossibly tender, these homemade scones feature fresh blueberries and raspberries nestled in a lightly sweetened dough kissed with vanilla. The secret to their irresistible texture? Cold, cubed butter and a quick hand when mixing—a foolproof method for achieving that signature crumbly bite. Ready in just 35 minutes, these scones are topped with optional coarse sugar for a bakery-style sparkle and crunch. Whether you’re indulging with a morning coffee or serving them for brunch, this easy scone recipe is a crowd-pleaser that’s sure to become a staple treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, cold and cubed
- 1/2 cup Heavy cream, cold
- 1.5 teaspoons Vanilla extract
- 1 large Egg
- 1/2 cup Fresh blueberries
- 1/2 cup Fresh raspberries
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix to avoid tough scones.
Gently fold in the blueberries and raspberries, being careful not to crush the berries.
Transfer the dough onto a floured surface and shape it into a disc about 8 inches in diameter and 3/4-inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Carefully transfer the scones to the prepared baking sheet, leaving some space between each scone.
If desired, sprinkle the tops with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 106.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 183 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
