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
Ingredients
- 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
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 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.
Nutrition
Let's Keep in Touch!
Alisa Fleming says
August 14, 2015 at 3:25 pmThese look amazing Marye – and I’d never thought to let the scones rest – will try that next time!
Marye Audet says
August 16, 2015 at 11:05 pmIt makes them more tender I think. ๐
Jill Silverman Hough says
August 14, 2015 at 3:00 pmFunny, 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!
Marye Audet says
August 16, 2015 at 11:06 pmGreat minds, right? I am in Texas… so maybe.
Katie @ Recipe for Perfection says
August 14, 2015 at 10:08 amIf these scones make Mr. Darcy show up… well, then, sign me up for a few dozen! ๐ Have you seen the Pride & Prejudice version with Colin Firth?
Marye Audet says
August 16, 2015 at 11:06 pmLOL!
Claudia Lamascolo says
August 14, 2015 at 9:33 ammy heart be still! Pinned!
Marye Audet says
August 16, 2015 at 11:06 pmThanks Claudia!
allie @ Through Her Looking Glass says
August 14, 2015 at 7:38 amI will definitely have to make these gorgeous thumbprint scones and be on the lookout for Mr. Darcy….what a pleasant surprise that would be! ๐
Marye Audet says
August 16, 2015 at 11:07 pmAllie – they are so good! ๐
Elle @ Only Taste Matters says
February 12, 2015 at 11:45 pmThese look amazing! Thanks for sharing!
Marye Audet says
February 13, 2015 at 8:21 amThanks! I love them.
Catherine says
February 12, 2015 at 2:05 amThese look so good! I will be pinning for later. Have a wonderful weekend. Blessings, Catherine xo
Marye Audet says
February 12, 2015 at 10:19 amThank you! You, too!
Diane says
February 11, 2015 at 6:05 pmYummy! I never go to Starbucks. But I want to make these. Love the Jane Austin nostalgia. That is exactly what scones make me think of. Delicious!
Marye Audet says
February 12, 2015 at 10:20 amThank you! I love these!
Chandra@The Plaid & Paisley Kitchen says
February 11, 2015 at 8:35 amYum! A great way to start the day!
Marye Audet says
February 11, 2015 at 11:57 amI love them!Thanks!
sarah says
July 24, 2013 at 10:45 amMy mom said that she would make me some today! ๐
Elle says
August 22, 2011 at 10:27 pmI can’t even tell you how much I want these! They look.incredible
marye says
August 23, 2011 at 2:32 pm๐ they are….
Lee Ann says
March 12, 2011 at 5:24 pmStarbucks’ scones are always too dry and heavy for my taste. These look delicious!
marye says
March 13, 2011 at 8:03 pmJust be sure to give the the resting time Lee Ann.. ๐
Angela says
March 12, 2011 at 2:59 pmThese look absolutely delicious! I’ll have to make them after I’ve recovered from my surgery. Can’t wait!
marye says
March 13, 2011 at 8:04 pmLet me know how you like them, Angela!