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Home » Recipes » Quick Bread Recipes

Raspberry Thumbprint Scones

Published: Jan 21, 2021 Last Updated: Mar 23, 2022 by Marye 1151 words. | About 6 minutes to read this article.

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!
Total time 45 minutes
Jump to Recipe Pin Recipe
Collage of closeups of the berry scones with text overlay for Pinterest.
Two round scones with raspberry jam in the center. Text overlay for Pinterest.

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

Two raspberry scones on a plate with a fork nearby.
Raspberry thumbprint scones are so pretty for Valentine's Day or Mother's Day Brunch!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Cook along!
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • Raspberry Thumbprint Scones
  • 💬 Comments

❤️ 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.

Labeled ingredients for raspberry thumbprint scones.

🔪 Instructions

Note: This is an overview of the instructions for this million dollar spaghetti recipe. The full instructions are in the green recipe card below.

Step by step images in a collage of how to mix the dough for scones.
  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.
Collage of the four steps to shaping these scones.
  1. Pat out and cut into rounds.
  2. Place on a baking sheet.
  3. Press centers down gently with a spoon to make a depressed area to hold the raspberry jam. Sprinkle with a little sugar.
  4. 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.

🥄 Cook along!

Follow along step by step! The pages turn with a click or automatically after 7 seconds.

Raspberry Thumbprint Scones

🥫 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.

💭 Things to know

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.
A half eaten scone on a plate with raspberry filling dripping off of it.

👩🏻‍🍳 Frequently asked questions

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

What is the secret to making scones?

1. Keep the butter very cold - even frozen. 2. Let the scones rest before putting them in the oven.

How do I get my scones to rise and be fluffy?

Don't let them rest longer than 20 minutes then always put them in a fully preheated oven.

📚 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...

Linked ad for breadbaking supplies on Amazon.
Close up of two raspberry thumbprint scones on a plate.
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
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings:12 large scones
Calories:319
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Baking Sheet
  • Silpat

Ingredients

  • 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.

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

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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.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Beth Meyer

      June 24, 2021 at 8:54 am

      5 stars
      I have made this recipe so many times in the past year! It’s amazing! Feels fancy but not like you’re trying *too* hard. This has become one of my favorite recipes for holidays, but I even make it for a weekday breakfast sometimes bc it’s relatively quick and looks so cheerful.

      I follow everything almost exactly as written, but one thing I changed for our taste is to cut back the baking powder to 1.5 Tbsp. (we could taste a hint of the baking powder in bites where there was no jam. The slight reduction fixed it and doesn’t affect the texture.) I also like doing half of the scones with raspberry jam and half of the scones with apricot jam. My favorite is apricot but my kids go for the raspberry every time. Anyways, this recipe is a gem. Thanks so much for sharing it!!

      Oh! And have to share this compliment.. I recently made a batch of these on a day when we had a contractor working on our home, so I could send some home with him as a thank-you. The next day, he said he typically doesn’t like scones bc he finds them to be dry, but that these were fantastic and he’s a changed man. Hah!! ..so Marye - nice job with this recipe!!

      Reply
    2. Jill Silverman Hough

      August 14, 2015 at 3:00 pm

      Funny, Marye! I posted a copycat Starbucks scone recipe recently, too--but mine were their Maple Oat Pecan Scones, which were discontinued so I miss them. I've never seen this raspberry thumbprint one in their stores--maybe we're in different parts of the country?--but it looks delish!

      Reply
    3. Katie @ Recipe for Perfection

      August 14, 2015 at 10:08 am

      5 stars
      If these scones make Mr. Darcy show up... well, then, sign me up for a few dozen! 🙂 Have you seen the Pride & Prejudice version with Colin Firth?

      Reply
    4. allie @ Through Her Looking Glass

      August 14, 2015 at 7:38 am

      5 stars
      I will definitely have to make these gorgeous thumbprint scones and be on the lookout for Mr. Darcy....what a pleasant surprise that would be! 🙂

      Reply
    5. Elle @ Only Taste Matters

      February 12, 2015 at 11:45 pm

      5 stars
      These look amazing! Thanks for sharing!

      Reply
    6. sarah

      July 24, 2013 at 10:45 am

      My mom said that she would make me some today! 🙂

      Reply
    7. Elle

      August 22, 2011 at 10:27 pm

      I can't even tell you how much I want these! They look.incredible

      Reply
    8. Lee Ann

      March 12, 2011 at 5:24 pm

      Starbucks' scones are always too dry and heavy for my taste. These look delicious!

      Reply
      • marye

        March 13, 2011 at 8:03 pm

        Just be sure to give the the resting time Lee Ann.. 🙂

    9. Angela

      March 12, 2011 at 2:59 pm

      These look absolutely delicious! I'll have to make them after I've recovered from my surgery. Can't wait!

      Reply

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