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Starbucks Copycat Recipe: Raspberry Thumbprint Scones
Tender, buttery and slightly sweet with tangy raspberry centers - these Copycat Starbucks scones make any morning special!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 large scoes
- 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.
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.
Calories: 302kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 84mg | Potassium: 285mg | Fiber: 1g | Sugar: 14g | Vitamin A: 330IU | Vitamin C: 1.3mg | Calcium: 125mg | Iron: 1.9mg