Raspberry Thumbprint Scones

Get these easy pastries perfectly buttery and flaky with my tips! You might also like these lemon blueberry scones or my favorite strawberry recipes.

❤️ Why you'll love this recipe

Starbucks Copycat Raspberry Thumbprint Scones are buttery and rich with a bite of tangy raspberry jam in the center. They're just right for a special breakfast, brunch, or tea and they take just minutes to make!

So good!

🧾 Ingredients

These flaky British style pastries are absolutely the best! Use whatever kind of jam you like - you can't go wrong.

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

1. Grate the ice cold butter.
2. Mix the dry ingredients and the sugar and add the butter into it.
3. Mix gently to coat.
4. Mix in the butter well until it looks like small pebbles or peas. Add the cream and knead very gently just until dough holds together.

5. Pat out and cut into rounds.
6. Place on a baking sheet.
7. Press centers down gently with a spoon to make a depressed area to hold the raspberry jam. Sprinkle with a little sugar.
8. Bake for 10 minutes. Remove from oven, press the centers back down a little and add the raspberry jam. Bake for 5 more minutes, or until done.

🥫 Storage

Scones are best if eaten the day they are made. Freeze them for longer storage.

To Freeze: Place raspberry scones in a single layer on a baking sheet and flash freeze. Then put them in a freezer container with sheets of waxed paper between the layers. This keeps the jam from sticking and getting messy.

Freeze for up to 3 months.

Expert Tip: Let the raspberry thumbprint scones "rest" for 20 minutes before you bake them. This lets any gluten that has been developed chill out and relax. You'll get a more tender product.

• Work with chilled ingredients. If you have time put the flour mixture in the freezer for 10 minutes or so before you add the cold butter.
• Always use fresh, unsalted butter and only butter.
• Grating the butter is the secret to the amazing flavor and texture of this raspberry scone recipe.
• Press the centers down gently.
• Brush the tops with a little cream and then sprinkle with sugar crystals. The sugar adds a nice crunchy layer.
• If the room is warm let the unbaked scones "rest" in the refrigerator. Keep that dough cold!
• I used regular raspberry jam for these but you could use a seedless. You could also substitute any other kind of jam that you like. A drizzle of melted white chocolate is delicious on top and makes them even more special.

Here are the questions I am most frequently asked about this recipe.

📚 Related recipes

• Pumpkin Scones with Maple Glaze are spicy and buttery - perfect next to a pumpkin spice latte in the fall!
• Southern Buttermilk Biscuits are a classic! Flaky layers of buttery biscuits that don't take long at all.
• Apple Breakfast Bread tastes just like glazed apple fritters!
• Best Banana Bread is an old fashioned recipe that comes out moist and full of flavor.
• Fluffy Buttermilk Waffles are perfect for slipping under fried chicken or filling with pools of melted butter and maple syrup. You'll love the lightness of this vintage southern recipe.
• S'mores Stuffed French Toast is quick, easy, and just about mess free when you make this special breakfast in the air fryer.

Back in 2008, when I first wrote this post, I said - These are just like the raspberry scones at your favorite Starbucks — and maybe a bit better.

These were my favorite of all the Starbuck's scone recipes.

Back then Starbucks served up a similar scone and it was amazing. One of my favorites along with their petite vanilla scones!

Now, almost everyone has forgotten these buttery pastries - but you can make them yourself with my recipe!

And let me suggest a dollop of this mock Devonshire cream right on top!

I don't know about you but sitting down to a warm scone and some tea sweeps me into the world of Jane Austen. I feel very ladylike, Victorian, and demure nibbling at the sweet edges and saving the luscious raspberry center for last. I tend to keep one eye on the door for Mr. Darcy...

📖 Recipe

4.69 from 19 votes

Raspberry Thumbprint Scones

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Copycat Starbucks raspberry thumbprint scones make any morning special! They're easy to make in less than an hour! Just 10 minutes of hands on time!

Course Brunch

Cuisine American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings:12 large scones

Calories:319

Author:Marye Audet-White

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Equipment Needed

• ▢
  Baking Sheet
• ▢
  Silpat

Ingredients

1x2x3x

• ▢ 3 ½ cups flour
• ▢ 2 tablespoons baking powder
• ▢ ½ cup butter
• ▢ 2 tablespoons butter
• ▢ ½ cup sugar
• ▢ 1 ⅓ cup half and half cream, (light cream)
• ▢ 1 4 ounces raspberry jam
• ▢ Sugar , for sprinkling

I earn a commission from Instacart from qualifying purchases.

Instructions

• Preheat oven to 400F.
• Place silpat over a large cookie sheet, or leave ungreased.
• Sift the dry ingredients together.
• Add sugar.
• Grate the cold butter into the flour mixture. You can also rub it in with your fingers but I find grating it gives a tenderer crumb.
• Mix in the butter well until it looks like small pebbles or peas.
• Add the cream and knead very gently just until dough holds together.
• Pat out and cut into rounds. I use a can with the ends cut off for this - it is the perfect size for a generously sized scone.
• Allow to stand for 15 - 20 minutes. If the kitchen is hot place the scones in the refrigerator during this time.
• Press centers down gently with a spoon to make a depressed area to hold the jam.
• Sprinkle with a little sugar.
• Bake for 10 minutes.
• Remove from oven, press the centers back down a little and add the raspberry.
• Bake for 5 more minutes, or until done.
• Allow to cool slightly..
• Dust with confectioner's sugar if desired.

Notes

Expert Tip: Let the scones "rest" for 20 minutes before you bake them. This lets any gluten that has been developed chill out and relax. You'll get a more tender product.

• Work with chilled ingredients. If you have time put the flour mixture in the freezer for 10 minutes or so before you add the cold butter.
• Brush the tops with a little cream and then sprinkle with sugar crystals. The sugar adds a nice crunchy layer.
• Always use fresh, unsalted butter and only butter.
• Grating the butter is the secret to the amazing flavor and texture of this raspberry scone recipe.
• Press the centers down gently.
• If the room is warm let them "rest" in the refrigerator. Keep that dough cold!
• I used regular raspberry jam for these but you could use a seedless. You could also substitute any other kind of jam that you like. A drizzle of melted white chocolate is delicious on top and makes them even more special.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 319kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 102mg | Potassium: 285mg | Fiber: 1g | Sugar: 14g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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First published November 14, 2008. Last updated January 21, 2021 to add step by step images, ingredient images, easier instructions, and better experience overall.