I Made Starbucks Blueberry Scones Recipe At Home

Рет қаралды 64,427

Күн бұрын

Is this a British scone recipe? Or are they an American biscuit? And is it a "sconn" or a "scone"?! There's a lot of debate in today's copycat recipe! I'm attempting to recreate the Starbucks Blueberry Scone, which apparently we can't actually get in the UK! Correct me if I'm wrong, because I swear I've had one before!
More recipe clone videos here: • Recipe Clones
And if you're a fan of Starbucks' cake, I've recently made their lemon loaf cake too, check that out here: • Recreating the British...
And don't forget, if you want to support the channel and see a LOT more of me, I'm over at Patreon here: / mrbarrylewis We're just about to launch Discord which all tiers get access too, plus everyone gets extra exclusive videos from me!
Blueberry Scones Ingredients
2 cups (240g) plain flour
⅓ cup (66g) granulated sugar
1 tbsp baking powder
Pinch salt
Zest of 1 lemon
½ cup (113g) butter
1 egg
⅔ cup (160ml) double cream
1 tsp vanilla extract
1.5 cups (300g) blueberries
1 cup (63g) icing sugar
4 tbsp milk or cream
Starbucks Blueberry Scones Recipe
First preheat your oven to 400F or 200C. In classic cake style, first mix all the dry ingredients together - plain flour, baking powder, salt, sugar and lemon zest.
Now we’re going to do something a bit extra and grate, yes grate, your butter! This will help the next step where we would normally rub the butter into the dry ingredients. So make sure your butter is cold enough to be grated then get to work. Grate the butter directly into the bowl of dry ingredients then just toss it around a little bit so it’s covered in the flour mixture, apparently it doesn’t even need to be completely mixed as the heat of the oven will help it blend in and keep your scones moist!
Now add in your eggs, vanilla extract and cream. This feels extra luxurious as it’s normally milk when I make a scone recipe. Mix this together but don’t overmix, just let it become a dough that cleans the bowl for you.
Finally gently mix in the blueberries. I don’t mind mine a bit squished, but get them nice and fresh and keep them in the fridge beforehand so they don’t get too squashy or you’ll end up with purple scones! I think you could use frozen ones here too but don’t let them defrost before adding them. You might need to add a little bit of flour here if your dough gets too sticky as the butter melts in.
Time to shape the scones! Sprinkle some flour on your work surface, then pat your dough out into a disc with your hands, the size of a small pizza, not mini pizza (or the first version with a tiny Chloe!) size that I made a few years ago! Now use a floured knife to chop your scone disc into 8 triangles like pizza slices. Pop these into the preheated oven for 25 minutes.
Once they’re out of the oven, let them cool and firm up on the tray while you prep the icing drizzle. You’ve got a choice of cream or milk here, I had cream left over so I went with it! Mix the icing sugar and cream or milk together here until it’s a pourable consistency and drizzle it on. Then move to a plate if you have time, or enjoy straight away!
00:00 The UK Blueberry scone's gone?
00:54 Scone or scone...or biscuit?!
01:26 Blueberry Scone ingredients
02:50 Starbucks Blueberry Scone Recipe
07:12 Shaping & Baking Scones
08:36 Icing Scones
09:50 Starbucks Scones Taste Test
#starbucks #barrylewis #sconesrecipe

Пікірлер: 190

@mrbarrylewis 11 ай бұрын

So what do you think, are these scones or are they biscuits? 🤔 If you want to check out some proper British scones in a cheap vs steep battle, take a look at this video: kzfaq.info/get/bejne/bNKTg813qNaln30.html

@danielsantiagourtado3430 11 ай бұрын

They look like scones mate You did a good job

@mrbarrylewis 11 ай бұрын

Thanks@@danielsantiagourtado3430

@danielsantiagourtado3430 11 ай бұрын

@@mrbarrylewis Always mate, Huge fan

@paulherman5822 11 ай бұрын

Definitely scones. And the biggest difference between a basic scone and an American biscuit is sugar, far as I can tell. Biscuit in the US isn't sweet.

@mrbarrylewis 11 ай бұрын

Yep, buttery too!@@paulherman5822

@elizabethhanrahan4085 11 ай бұрын

If you freeze the butter before grating, it won't clump together and you wont have to mix as much. Also, if you grate directly into the bowl, it won't be as soft.

@mrbarrylewis 11 ай бұрын

It was partially frozen for a bit, but was a warm kitchen so the clock was ticking! The result was pretty good though considering it didn't get mixed much, not seen that before!

@AlmightyAphrodite 11 ай бұрын

This!

@applegal3058 11 ай бұрын

For biscuits, I always cut the butter small into the flour and rub it in with my hands.

@bdiddy1138 11 ай бұрын

Dropped in to say exactly this, been doing this for my biscuits for ages. Doing it bit by bit mixing into the flour as you go helps too 👍👍

@catherinepearson1866 11 ай бұрын

@mrbarrylewis try a marble cutting board next time and bowl of ice water for your hands cold room or fast mixing time. When I was little girl my great Aunt showed me how, I thought my hands would fall off. So worth the time.

@Brudluxx 11 ай бұрын

Don't know if you have a new editor or photographer but loved this style of vid, feels more professional yet still has the "home video" feel to it, loved it!

@DankerTVTimeCapsule 11 ай бұрын

if you pay attention to the reflections in some shots you can see someone in orange. guess he has found someone.

@annother3350 11 ай бұрын

@@DankerTVTimeCapsule What happend to the last guy? Did he try it on with Mrs B?

@DankerTVTimeCapsule 11 ай бұрын

@@annother3350 No just couldn’t handle the pressure from comments and handed his notice

@annother3350 11 ай бұрын

@@DankerTVTimeCapsule Oh, what? hateful trolls? Was he doing a bad job?

@DankerTVTimeCapsule 11 ай бұрын

@@annother3350 No I thought his shots improved over time.

@prizegotti 11 ай бұрын

I learnt that if you lay the box grater on its side so it's horizontal, it works better than standing it up.

@mrbarrylewis 11 ай бұрын

Good call that. Good for grating chocolate especially

@danielsantiagourtado3430 11 ай бұрын

4:27 Always happy when Boston joins in with his opinions! We truly appreciate them! ❤❤❤❤❤❤

@koolkayn 11 ай бұрын

Haven't watched the full thing yet, just want to say that I'm happy to see big-man Baz experimenting with flashy editing again. I've been watching for years so I've seen loads of changes from backdrops, editing styles to even just how grown up/camera confident the rest of the Lewis' are now! I'm along for the ride, and I'm always happy to see you grow, big-ups to you and the team ✊🏽❤

@earthstar2493 11 ай бұрын

I've been enjoying your more creative endeavors and I love that you used both grams and cups.

@malibulu 11 ай бұрын

Oooh I LOVE when there’s recipes that I already have all the ingredients for at home! All I needed was blueberries. Woooooo! They’re in my oven right now. Looking forward to trying them after lunch Thanks Barry! Love your nice simple recipes

@junebryant5159 11 ай бұрын

Being in the USA 🇺🇸, I had to buy measurements to convert to gram’s because of the difference between that and cups/tsp, love your channel!! I have been to Ireland a few times, and to me there is a difference between biscuits and scones!!

@maxineb9598 11 ай бұрын

Next time, just use Google to do the conversions rather than buy special equipment.

@deereating9267 11 ай бұрын

A pastry cutter (along with a cutting board) was one of my 'dream kitchen' things to have. Legit never had a cutting board and learned to chop, slice, dice with the veg/fruit/meat in my hands, getting a cutting board was revolutionary. And finally getting a pastry cutter felt seriously bougie. Tip: refrigerate your biscuit/scone dough for more rise and less warp, and for maximum rise and flakiness use frozen flour and frozen butter to make the dough.

@Amethyst1919 11 ай бұрын

Grate FROZEN butter... Lightly mix with the flour... KEEP CHILLED. Any time the butter feels soft, slap it in the freezer or fridge. They would be much higher and flakier...

@nephfey2605 11 ай бұрын

Love the editing style fabulous job xx

@sallyarmstrong8578 11 ай бұрын

I freeze the butter first so it grates better and then keep dipping it in the flour when it gets too sticky. Going to try this recipe x

@chronic_payne5669 11 ай бұрын

I have fresh blueberries that need to be used soon, so thank you! These look so delicious and pretty easy too, because I’m no baker

@mrbarrylewis 11 ай бұрын

Oh cool, you may like it then! Awesome

@sweetlittlewee 10 ай бұрын

I made these this week, and wow! They are very good. I put some lemon juice in my icing as well.

@HolyFreakinDragonSlayer 11 ай бұрын

These look amazing. Thanks Barry, I'm going to try this

@ninasky7 5 ай бұрын

Im addicted to the starbucks blueberry scones and coffee cake. I so appreciate this video lol because they only have the vanilla one right now ..not the blueberry so im craving them

@evolusian 11 ай бұрын

Is this a new editor? This is so much better! The rewind transition is the one thing I’m a bit 😬 about but this is so good

@andreaculver9893 11 ай бұрын

Barry, I as a Midwest American promise we don't sound like that. 😂😂

@mrbarrylewis 11 ай бұрын

Haha I wish my American accent was that good that I could do regional ones! Randomly I made American style biscuits and gravy today and that is a video coming up soon!

@samhenwood5746 11 ай бұрын

Those scones looked delicious & thanks Barry 😋👍

@teelajane 11 ай бұрын

Long time viewer! Really enjoyed the filming and editing style in this video! Seems to be a great mix between the old style videos but with a new twist! 👌🏼

@superslacker22 11 ай бұрын

Totally agree! I really enjoyed this one. It’s definitely a good mix of the two styles!

@applegal3058 11 ай бұрын

Newfoundlander here. I picked 5 gallons of blueberries this year. Yummy! We'd call these buns...or bickies!

@katepearce7647 11 ай бұрын

Any chance you could do a video of back to school lunch ideas? Also you're brilliant. Love the channel.

@hilaryfarrer1562 11 ай бұрын

You could freeze the blueberries, then they bleed less and won't squash. (I freeze my home grown ones for muffins)

@rachelh1720 11 ай бұрын

Can you bake with frozen blueberries or do they need to be defrosted first?

@hilaryfarrer1562 11 ай бұрын

Just cook from frozen @@rachelh1720

@SM1075 11 ай бұрын

Adding white chocolate chucks to the blueberry scone would be a good addition. Yummy.

@luuke96 11 ай бұрын

2:18 actually especially in fine dining and french patisserie eggs are often being weight and the other ingredients are adjusted accordingly

@pestr999 11 ай бұрын

American scones are slightly denser then a regular biscuit plus there's more of a butter flavor, at least the various ones I've tried from Starbucks, supermarket varieties, and from local cafes. I've never tried the biscuits from the south so maybe theirs is more dense.

@mrbarrylewis 11 ай бұрын

Interesting stuff thanks for the info! Having made some biscuits today they are certainly buttery (before the gravy / roux thing!)

@cathygray8486 11 ай бұрын

I freeze the butter before grating. I also freeze flour, and put bowl in freezer that I am making biscuits in. If dough feels warm I put it back in freezer for a few minutes.

@debbiestallard694 11 ай бұрын

If you dust your stick of butter, it's easier to hold on to while you grate the butter.❤

@cjtramm8 11 ай бұрын

Freeze butter before grating. Grate on smaller holes and keep mix very cold.

@hjcdormouse7337 11 ай бұрын

I have hand dexterity problems so always have butter in the freezer and when needed thrown in food processor with grater attachment sheer bliss 🥰

@imjustsaying7300 11 ай бұрын

Never saw butter grated this way, very interesting. You’ ve always been an American to me, with a cool British accent! Just as I feel British with an American accent when I watch Britbox or Taskmaster lol

@lisam2537 11 ай бұрын

So I grate my butter for homemade biscuits (I’m American:)) works a charm. I love scones but oddly I make them round when most make triangles 🤷‍♀️I just think it is easier and I cut them a bit small so you aren’t overwhelmed and feel obligated to eat a big scone. Of course you can eat 2 lol great video thanks!!!!

@cggc9510 11 ай бұрын

I did an experiment, making plain US biscuits and plain English scones to taste the difference. I used the top recipes for each. My family and I tasted them and there are HUGE differences. Taste, texture, and color all different. They may look similar, but are 2 different types of pastry.

@shirleycastle5170 11 ай бұрын

You did an awesome job of your scones.

@barbaravoneitzen7367 11 ай бұрын

That looks so good.

@lindatempleton8258 11 ай бұрын

Loved this thank you!

@xTapirmaedchen 11 ай бұрын

I have no idea how this thing is called in english but I use this kitchen machine with the blades and changeable grating disks to rub the butter into the flour. I cube the butter, blend it in for maybe 20 seconds and it's perfect. The butter stays cold and you don't get sticky butter fingers :D You can also add the egg and mix it up in the machine. I personally like to add raisins or other stuff by hand.

@LB-ou8py 11 ай бұрын

Hey Barry, love your videos. This comment is for all of us Americans that think you never cook your bacon long enough (me included). Well i just came back from a trip to Scotland and London and what I found out is what you guys call Bacon we call County Ham. Specifically the thinner cut we use for Ham and Biscuits 😮.

@robinsmith5442 11 ай бұрын

Paula Deen says to grate butter into dry mix, it works really well I think. They say to freeze the butter for half an hour before grating. I think it helps to grate a little and nix that in and just do little batches so it doesn't melt together as easily.

@maxineb9598 11 ай бұрын

In NZ, I can buy scone mix where you just add water. Makes brilliant scones, even dumplings, both sweet and savoury. Means you dont need to faff around making the dough. They are just as good when cooked as scones made the long way.

@Anew1008 11 ай бұрын

Looks like scones to me cause they are triangles! It's a fine line! Lol i keep forgetting your in the UK! Cheers mate!❤

@elif-ne6pr 11 ай бұрын

These look SO FRICKIN GOOD

@MusingsFromTheDen 10 ай бұрын

They look delicious. 😋

@thormalakowsky 11 ай бұрын

Generally you want to keep the butter solid, to do that you may need to put it in the refrigerator to cool of anytime it starts to soften.

@amandaribofpalmetto 11 ай бұрын

American hot take, biscuits and scones are not the same thing, 🤷🏻‍♀️, but we can call them culinary cousins 😂. As for the grated butter, I always freeze my butter before grating it, keeps it from melting and I grate it right into the bowl. Grate about half mix it slightly and then grate the rest.

@mrbarrylewis 11 ай бұрын

ah yep, I made American style biscuits today with gravy - video next week!

@amandaribofpalmetto 11 ай бұрын

@@mrbarrylewis sounds great! Don't tell the other Southerners that our traditional biscuits and gravy is mostly just biscuits and bechamel. My husband sent me a meme the other day.... Biscuits and gravy is really just wet flour poured over dry flour 😂

@hearttorn4U 10 ай бұрын

Yes, the whole world has just an egg for measuring, but there are different sizes. In Canada, we typically use large eggs in baking.

@sarahpotts1200 10 ай бұрын

You can add lemon juice to icing. What temp oven?

@chrissuter4107 11 ай бұрын

I start with frozen butter and grate it in a bowl of ice water to keep it cold. Cold butter is happy butter.

@sbi3234 11 ай бұрын

Hi Barry I'm a x chef, if grating butter makes you happy look into Scottish shortbread. The recipe I have grates and freezes butter then mix dry ingredients and pour over and slow cook at 115c. Literally that easy

@zantar666 9 ай бұрын

Was that a holy grail reference??? Legend

@MCP920 8 ай бұрын

Strange that no scones in UK Starbucks and US Starbucks has scones. Looks wonderful. May try this recipe.

@PatrickOTreat 11 ай бұрын

Don’t Starbucks scones have big sugar chunks on top or do they not do that anymore?

@Elmerstudd007 11 ай бұрын

Barry is correct! That here in the United States our version of biscuits are a generally savory non yeasted bread very similar to a Scone but somewhat more flakey and airy than a dense scone. Leading to my next point... Barry you have to try your hand at Southern US style Biscuits and Gravy they are the absolute definition of "Stonkin".

@daniellehulme-lowe5910 11 ай бұрын

It's always best to toss the fruit (not the lemon) in a tbsp of flour to keep the berry from sinking to the bottom

@robinsmith5442 11 ай бұрын

My mom used a pastry blender since I was a child (67 years) she also used it to break up hamburger for like chili or goulash.

@whiterabit 11 ай бұрын

If you fridge after cutting shapes and before oven they wont spread as much

@silvialopez3960 11 ай бұрын

I like your tee shirt where can i get it

@cathyreed6180 11 ай бұрын

One thing I have found about these conversion charts from cup measure to metric is there all different. In fact, I measured out one cup of my all purpose flour put it on my scale to grams and it measured out 153 g all the charts say is supposed to be 120 g to 125 g. And I know if you don’t get the measurements of a recipe right when you’re actually baking a cake or bread it will not turn out right.

@LillibitOfHere 9 ай бұрын

Put the butter and dry stuff in a food processor. Then add the wet stuff. That’s how I make 🦅biscuits and pie dough. I hate getting my hands sticky and the butter stays cold.

@azyfloof 11 ай бұрын

Our scones are similar to American biscuits. I don't think Americans have scones, but if they do I expect they'd be wildly different to what we traditionally call scones anyway. That's likely the source of the confusion :D These look so good, and cutting them into wedges and baking them as-is is so smart, and they look so much nicer like that!

@christinebrannigan1288 11 ай бұрын

They look good

@larainewalker1795 11 ай бұрын

Need to freeze the butter and chill the dough before cutting and putting in the oven. I've grated my butter for scones for years. Originally from the uk.

@twocvbloke 11 ай бұрын

The cake you can't catch, cos it's the fastest cake in the world, s'gone... :P

@mrbarrylewis 11 ай бұрын

Ah yes! So you say it like that way?

@twocvbloke 11 ай бұрын

@@mrbarrylewis Yep, up here in't north, it's s'gone, and the other way is generally considered posh and a bit too southern for us up here... :P

@gailpearson9447 11 ай бұрын

If you add the blueberries into the flour they wont squinch so much.

@mrbarrylewis 11 ай бұрын

Yeah I think that helps stop them sink too in cupcakes etc

@loveyourselfplease6842 11 ай бұрын

Can I just interject something please? Using the pastry cutter isn't a lazy tactic, it's so the heat from the hands doesn't melt the butter & it's also helpful for people with a texture aversion similar to yours. They can also prevent cross contamination if you're making multiple things at once, like if you've been handling garlic even if you wash your hands that taste & smell can be transferred

@TheTemptress13 10 ай бұрын

I would love to see a video where you found an American recipe and a European one for the same thing and see if using the different measures makes a huge difference since baking is supposed to be more about precision and weight is more precise. I’ve Always kind of wondered….

@pebbles9090 11 ай бұрын

You could have chilled the dough after mixing to firm it up a bit before baking.

@sjrl6307 11 ай бұрын

Lol. I grate straight into the bowl of flour, then rub it it. It cuts the rubbing time right down.

@jwall6006 11 ай бұрын

Barry, I’m American and would use a pastry cutter, and finish with my hands. They really shouldn’t spread like that. I know that Starbucks’ were always on the spread out side. I hate cleaning the grater. But they’d wouldn’t spread and be wet with butter while you’re working on them if you use proper tools. The butter needs to be thoroughly integrated with the flour. But taste is always yummy. No longer on the menu though, Covid made short work of a lot of things in the world.

@lexxieburton6182 11 ай бұрын

it took me a long time to realize it but american sones and british scones r quite different and biscuits and scones r different its subtle but its there

@helenjennings9190 11 ай бұрын

spray the grater on the inside and the outside with cooking oil spray so the butter won't stick!

@Blondzrule 11 ай бұрын

Flour cream lemonade or any fizzy drink of choice boom scones

@herscheljackson2781 11 ай бұрын

Just think,does it go well with gravey,if not it's a scone.

@mathboy1066 11 ай бұрын

Yeah this scone is American based , I think they got rid of it due to the reduced menu in Covid. Nice clone mate!

@mrbarrylewis 11 ай бұрын

I can't for the life of me remember if i've had one in the UK before, like ever lol i'm sure I have, but deffo over the pond for sure! It was nice though and I loved the lazy butter grating!

@CelebWrestling1 11 ай бұрын

Here’s a test for an American food, make a Philly cheesesteak sandwich

@mrbarrylewis 11 ай бұрын

I LOVE THOSE THINGS

@drtns 11 ай бұрын

The shapes etc.. would have been improved by putting the dough back into the fridge for about 1/2 an hour or so before you rolled it out and cut the shapes to allow the butter to firm back up and the shapes would have held better during the baking.. give that a shot next time you make them!

@stitchesbysue 11 ай бұрын

I have read that UK eggs are sized differently than US. An American large egg is a medium on the other side of the pond

@shvat26 11 ай бұрын

There are weight charts for American eggs - large is usually about 2 oz or 55-60 grams.

@vanessawatson4008 11 ай бұрын

My partner said when are you going to make the giant vinessie whirl mate

@mrbarrylewis 11 ай бұрын

haha yes it is on the to do list!

@soupsgord 11 ай бұрын

Could you not have chilled the dough before baking it? That would have firmed up the buttery dough.

@gobosMommy 11 ай бұрын

i think once you add sugar is changes from a biscuit to a scone. i dont think i ever add sugar to biscuits...........?

@critchgj 11 ай бұрын

Nice recipe to try, but watch John at Preppy Kitchen. There he will show you a way around the sticky dough issue.

@danielsantiagourtado3430 11 ай бұрын

LOVED this video as always barry! Any chance you try to make a giant blubs scone?😂😂😂😂😂🎉🎉🎉🎉😊😊❤❤❤❤❤

@lenalyles2712 11 ай бұрын

Have never seen scones in Starbucks and have only been there when desperate for coffee.

@channyrose 11 ай бұрын

What next, Barry?! What do you do with the 'double cream' if you don't use it all? ! Is there a lid or something?

@bettypang4971 3 ай бұрын

Lol!😂 you name your dog …Boston?

@garysimpson3755 11 ай бұрын

😱freeze after light stir keep cold or butter will melt and not rise no more flour work quickly put on blueberry after rolled out press in and bake😅

@westrich81 11 ай бұрын

Scones in the US would be assumed to always be sweet. Non-sweet and it’s a biscuit.

@calvinwayneweir2007 11 ай бұрын

Should of had you put the butter in the freezer for a little bit and put the blueberries in at the same time as the flour

@TranscendentalAirwaves 11 ай бұрын

Holy massive blueberries batman!

@shvat26 11 ай бұрын

With the very dark lighting (talk to audience near beginning) and many cuts, do I detect a new photographer and/or editor?

@mrbarrylewis 11 ай бұрын

What was dark about the lighting? Hopefully it was brighter ;)

@shvat26 11 ай бұрын

@MrBarryLewis - around 0:54 when you talked scone pronunciation and scone or biscuit.

@mrbarrylewis 11 ай бұрын

Oh sorry if it was dark!@@shvat26

@pamc6645 11 ай бұрын

grate the butter straight into flour

@BrittanyYoungxDuckie 11 ай бұрын

Interesting. Every bleeding scone I’ve bought in America were more like cookies coated in coarse sugar. 😩 So disappointing; I’ve stopped trying them when listed on a menu. 😂

@PixelatedH2O 11 ай бұрын

America does have its own version of a scone. It's not the same as an American biscuit. They may be similar but anyone who's actually eaten both knows they're vastly different.