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Starbucks’ fans rejoice! These Gluten-Free Blueberry Scones are the Starbucks copycat of your dreams — trust me. Bursting with flavor from fresh lemon zest and blueberries, plus a bit of tang (and protein) from Greek yogurt, these scones are sure to be a hit.
Y’all love a copycat recipe for your favorite Starbucks items — as seen with my Roasted Red Pepper Egg White Bites — and these Gluten-Free Blueberry Scones are no exception. I know you will absolutely love these as much as Starbucks’ own Blueberry Scone.
We created these homemade versions of the original you typically find behind glass display cases, infusing our version with fresh lemon zest, tangy buttermilk, creamy Greek yogurt, and a crackly, sugar top. Whole scones can seem intimidating but have no fear! If you can make an apple crisp or crumble, you can make these!
Do not substitute for almond flour, as the scones will not hold their shape!
Crème fraiche or full-fat sour cream are perfect substitutes for the Greek yogurt.
Yes! The chill time during this recipe is very important for the scone’s final texture and taste. See the recipe note for more information!
The dough should be sticky, but not too dry. If it’s too dry, add buttermilk in 1 tablespoon increments as needed. You will need the dough to be firm enough to form a shape on your cutting board.
step one: make your flour and butter mixture
To start, combine your flours, salt, baking soda and baking powder in a large bowl. Next, add the cut butter to the flour mixture and work it into the mixture using your hands or a pastry cutter. Place this in the freezer while you prepare the rest of the dough mixture — just trust me!
Step two: make the lemon-sugar mixture
This mixture will be used in both the scone dough, plus as a topping to the scones. Don’t forget to reserve 2 tablespoons for topping!
step three: combine the wet ingredients
To the lemon-sugar mixture not reserved for topping, add the buttermilk, egg, vanilla extract, and Greek yogurt. I love the tang (and small amount of protein) that the Greek yogurt adds to these.
step four: form the dough
Remove the flour-butter mixture from the freezer and make a small well in the center. Add the wet ingredients plus the fresh and freeze dried blueberry. Mix until the dough is well combined and resembles a biscuit dough.
step five: cut scones, freeze, and bake
Once your dough is formed, cut into triangles then chill in the freezer for 30 minutes. After they are chilled, brush the tops of the scones with an egg wash and sprinkled with the reserved lemon zest and sugar mixture. Bake until the scones are golden!
I hope y’all love these Gluten-Free Blueberry Scones alongside your morning coffee!
Gluten-Free Blueberry Scones (Starbucks Copycat)
- 2 cups gluten free 1:1 all-purpose flour
- ½ cup tapioca flour
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 ½ sticks cold unsalted butter (12 tablespoons)
- ½ cup plus 2 tablespoons sugar
- 2 teaspoons fresh lemon zest
- ¼ cup buttermilk
- ½ cup whole milk Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs, divided
- 1/2 cup freeze dried blueberries
- ½ cup fresh blueberries
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, kosher salt, baking powder, and baking soda. Cut the butter into pea size cubes and add to the flour mixture. Using a pastry cutter, or your fingers, gently work the butter into the dough so it is evenly incorporated and there are small bits of butter suspended throughout the dry ingredients. Transfer the bowl to the freezer while you prepare the rest of the scone mixture.
- In a medium mixing bowl, add the sugar and the lemon zest. Using your fingers, massage the lemon zest into the sugar, releasing its oils. Once combined, remove 2 tablespoons of the lemon sugar mixture and set aside. To the remaining lemon sugar, add the buttermilk, Greek yogurt, vanilla extract, and 1 egg. Whisk to combine.
- Remove the bowl of the flour-butter mixture from the freezer. Using a wooden spoon, make a well in the center of the flour and pour the wet ingredients into the well. Mix until just combined. Add in the freeze-dried blueberries and fresh blueberries, mixing again just until the berries are incorporated. The dough should be sticky with flecks of butter throughout, resembling a biscuit dough. If the dough is too dry, add buttermilk in 1 tablespoon increments as needed. You will need the dough to be firm enough to form a shape on your cutting board.
- Generously flour your board and hands. Tip the dough onto the floured surface, and begin to gently pat it into a 9” x 9” square, adding more flour to your hands and the board as needed so that the dough does not stick.
- Using a sharp knife, cut the dough into quarters, and then slice each quarter diagonally, producing 8 triangular scones. Carefully transfer the scones to the prepared baking sheet, spacing the scones out with at least 2” between them. Transfer the sheet to the freezer and allow to chill for 30 minutes.
- Position a rack to the center of your oven. Preheat the oven to 400℉.
- Once chilled, remove the sheet from the freezer. In a small bowl, add the remaining egg and a splash of water. Whisk to combine. Using a pastry brush, top each scone with a coating of egg wash. Sprinkle the reserved lemon-sugar on top of the scones.
- Transfer the sheet to the oven on the middle rack and bake for about 20-22 minutes, or until golden, crisp, and puffed. Remove from oven, cool sligthly, and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.