Every once in awhile I see something at Starbucks that intrigues me or that I think should be part of my recipe collection. When I saw the raspberry thumbprint scones a few months ago I swore I was going to make them. I even bought the stuff.
And promptly got busy doing other things… Finally…I saw the organic raspberry fruit spread and remembered what I had planned. These things disappeared really, really quickly. Great with coffee or tea; breakfast or an afternoon snack… Sweet but not too sweet, rich..buttery…crumbly…with the tang of fresh raspberries in every bite. You can use jam rather than the fruit spread but the taste won’t be as fresh.
These take about an hour from start to finish. They are just right for a leisurely weekend breakfast.
Starbucks Copycat Raspberry Thumbprint Scones
- 3 1/2 cups organic flour
- 2 tablespoons baking powder
- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup sugar
- 1 1/3 c half and half cream
- 1 jar organic raspberry fruit spread or raspberry jam
- sugar for sprinkling
Preheat oven to 400F.
Place silpat over a large cookie sheet
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 more tender crumb. Mix in the butter well.
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 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.
Allow to cool slightly before serving warm. Dust with confectioner’s sugar if desired.
Makes 12 large raspberry thumbprint scones.