The Best Starbucks Copycat Recipes

Blueberry Scones

PREP: 20 min

BAKE: 15 min

MAKES: 16 scones

4 c all-purpose flour

6 tbsp sugar

4½ tsp baking powder

½ tsp salt

½ c plus 2 tbsp cold butter

2 large eggs, room temperature

¾ c plus 2 tbsp whole milk, divided

1½ c fresh or frozen blueberries

1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbles. In a bowl, whisk eggs and ¾ cup of milk; add to dry ingredients just until moistened. Turned onto a lightly floured surface; gently knead in the blueberries.

2. Divide the dough in half. Pat each portion into an 8-inch circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375 degrees for 15 to 20 minutes or until tops are golden brown. Serve warm.

NOTE: If using frozen blueberries, use without thawing to avoid discoloring the batter.

1 scone: 220 calories, 9g fat, 48mg cholesterol, 31g carbs, 5g protein

Pumpkin Spice Latte

TAKES: 20 min

MAKES: 6 servings

3 c 2% milk

¾ c canned pumpkin

1/3 c packed brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

1/8 tsp ground nutmeg

1½ hot brewed espresso or strong brewed dark roast coffee

Optional: whipped cream and additional nutmeg

1. Place first six ingredients in a large saucepan. Cook and stir over medium heat until heated through. Stir in hot espresso. Pour into warm mugs. If desired, topped with whipped cream and additional ground nutmeg.

1 serving: 124 calories, 3g fat, 10mg cholesterol, 22g carbs, 4g protein

Holiday Turkey and Stuffing Panini

PREP: 30 min

MAKES: 4 servings

2 tbsp Butter, divided

1 large Granny Smith or Honeycrisp apple, cut into quarter inch slices

½ tsp sugar

¼ tsp ground cinnamon

½ medium sweet onion, sliced

¼ c whole-berry or jellied cranberry sauce

4 ciabatta rolls, split

1 lb cooked turkey, sliced

8 slices Camembert or Brie cheese, about 8 ounces

3 c arugula

1. Preheat broiler. In a large skillet, heat one tablespoon of butter over medium heat; auté apple slices with sugar and cinnamon until crisp-tender, about three to four minutes. Remove from pan.

2. In same pan, melt remaining butter over medium heat; sauté onion until lightly browned, 3 to 4 minutes. Remove from heat; stir in sautéed apple.

3. Spread cranberry sauce onto cut side of the bottom portion of the rolls; layer with turkey, apple mixture, and cheese. Place on baking sheet alongside roll tops, cut side up.

4. Broil until cheese begins to melt and roll tops are golden browned, about a minute. Add arugula; close sandwiches.

1 sandwich: 797 calories, 28g fat, 171mg cholesterol, 87g carbs, 55g protein.

Iced Lemon Loaf Cake

PREP: 20 min

BAKE: 35 min + cooling

MAKES: 2 mini loaves (6 slices each)

Loaf:

½ c butter, softened

1 c sugar

2 large eggs, room temperature

1 tsp grated lemon zest

1 tsp vanilla extract

½ tsp lemon extract

1¾ c all-purpose flour

½ tsp salt

¼ tsp baking soda

½ c sour cream

Icing:

¾ c confectioner’s sugar

½ tsp grated lemon zest

1 tbsp lemon juice

1. Preheat the oven to 350 degrees. Grease and flour 2 5x3x2 inch loaf pans.

2. In a large bowl, cream butter and sugar until light and fluffy. Add one egg at a time, beating well after each addition. Beat in the lemon zest and extracts. In another bowl, whisk the flour, salt, and baking soda; add to creamed mixture then add sour cream, beating well after each addition.

3. Transferred to prepared pans. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before moving to wire racks to cool completely.

4. In a small bowl, mix icing ingredients. Spoon over loaves.

1 slice: 262 calories, 10g fat, 58mg cholesterol, 39g carbs, 3g protein