These Starbucks copycat Raspberry Thumbprint Scones are buttery and rich with a bite of tangy raspberry in the center. They are just right for a special breakfast, brunch, or tea.
These are just like the ones at your favorite Starbucks — and maybe a bit better. 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 for last. I tend to keep one eye on the door for Mr. Darcy…
I love scones no matter what kind they are but the raspberry thumbprint scones are probably my favorites. I adore anything raspberry! These will freeze well in an airtight container for up to three months. Be sure that the container is airtight, though, they will take on other flavors or get that freezer taste if the container isn’t secure enough.
Tips for Perfect Raspberry Thumbprint Scones
- 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.
- Press the centers down gently.
- 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.
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 – the options are only as limited as your grocery store’s jam and jelly aisle! A drizzle of melted white chocolate is delicious on these and makes them even more special.
All ready to make these Startbucks Copycat Raspberry Thumbprint Scones? I thought so! Oh, and I have a Low Carb Raspberry Thumbprint Scone recipe on my Lowcarb-ology blog. Just 5.5 net carbs per serving!
Starbucks Copycat Recipe: Raspberry Thumbprint Scones
- 3 1/2 cups flour
- 2 tablespoons baking powder
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup sugar
- 1 1/3 cup half and half cream, (light cream)
- 1 4 ounce jar raspberry fruit spread or raspberry jam
- Sugar for sprinkling
- 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 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.