My husband and I don’t often go to Starbucks for breakfast, it usually only occurs when we are up at 5 AM to catch a flight out of DFW airport.  When we do order off the Starbucks breakfast menu, I can guarantee you that I will indulge in a slice of pumpkin loaf while my husband will devour a blueberry scone.  This fast, easy recipe is my attempt at the Starbucks recipe for blueberry scones and was created on the morning of my husband’s birthday when I was desperately trying to save him from my daughter’s suggestions for carrot cake pancakes.

Blueberry Scones (12)

My husband’s birthday fell on a Sunday this year.  If you have been reading my blog for a while, you know that on Sunday mornings I make pancakes for my kids before our family goes to church.  Unfortunately, my husband is not the biggest fan of pancakes.  Since I only get to cook breakfast for the kids one morning a week, I try to fulfill their requests for pancakes.  Plain pancakes.  Don’t try to sneak them a blueberry pancake or one topped with chocolate chips!

That Sunday morning, my daughter sat on the counter flipping through my Joy the Baker cookbook shouting out recipe ideas we could make for daddy’s special birthday breakfast.  Carrot cake pancakes, s’mores brownies, a PB & J milkshake…. (these are all the recipes she wanted me to make for her!)  My husband hates carrot cake and marshmallows almost as much as he hates all things pumpkin, so I promised to make her a PB & J milkshake later if she would help me pick out the smallest blueberries in the pint.

Blueberry Scones

I already had a special breakfast item in mind, blueberry scones.  I knew I needed to make something fast and easy, so we still had time to bake and get ready for church in about an hour.  I also knew that if we were running late, my husband and I could eat the scones in the car (which is pretty much how I eat my breakfast every morning on the way to work anyway).

To my delight, these scones came out golden brown and crispy around the edges while the inside was still soft and sweet.  I used fresh blueberries, the smallest ones I could find, which baked up plump and juicy in the scones. The sprinkle of sugar on top added some crunch.  Rarely does a recipe come out so perfect on the first try.  There is also a secret ingredient in there to make the scones extra special.  Because all birthday breakfasts should come with something extra special.

Blueberry Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 scones

Serving Size: 1 scone

Blueberry Scones


  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips, roughly chopped
  • 1/2 cup fresh blueberries, (smallest ones you can find)
  • 1 cup heavy cream
  • 2 tablespoons sugar in the raw (to sprinkle on top before baking)


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add in white chocolate chips and blueberries and stir.
  3. Pour the heavy cream into the dry ingredients and gently stir until a dough forms. You may want to use your hands to combine the dry ingredients, until the dough is completely formed.
  4. Place the dough on a floured surface and shape it into a large rectangle, approximately 8 x 10 inches. Cut the rectangle into quarters, then cut each quarter diagonally so that you have 8 equal sized scones.
  5. Transfer the scones to the lined baking sheet and sprinkle the tops with sugar in the raw.
  6. Bake for 15-20 minutes or until the edges begin to turn golden brown. Remove from the oven and allow to cool for 5 minutes before serving.
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