raspberry scone
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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
Calories 302kcal
Author Marye Audet-White


  • 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.


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