Starbucks Copycat Recipe: Raspberry Thumbprint Scones


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.

images:marye audet

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    • Elizabeth

      THank you so much for posting – I love these!

    • Marye

      Let me know how you like it, Elizabeth. :) Youc an add a little vanilla if you want it sweeter.

    • Dana McCauley

      I had similar thoughts when I saw those scones at Starbucks! Yours looks much more tender and delicious. Nice work!

    • Marye

      Thank you is the difference of grating the butter in rather than cutting it in I think.

    • Heather

      Well, it’s the first time I’ve grate butter in – I REALLY like how that turns out. Unfortunately, I dind’t pay enough attention at the grocery, and picked up Raspberry that was supposed to be all fruit, and it was, but it was all fruit jelly – made wth white grape juice and pectin. . . Oh well. I filled some with those, some with orange marmalade and some with homemade strawberry jam. And one with Nutella, mostly just because I could. :) They were delicious. I will definately keep this recipe!

    • Marye is a cool technique, isn’t it? I picked that up on one of hte PBS cooking shows I was wathcing years ago..they were interviewing someone at a big bakery and she said tht it made the sccones even more tender..I tried it and yeah..I like it.

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    • Heather

      Y’know how I toldyou I can never leave a good thing alone? Well, I messed with your scone recipe. I craved some cranberry stuffed somethings. And I wanted pumpkin. So I made the basic recipe (still love the butter grating thing) substituted 2/3 cup pumpkin for the cream. Filled the middles with cranberry jelly (the homemade with whole berries kind). Oh they were really good. Not quite as pumpkiney as I wanted, but still very good. A little more difficult to mix and roll out, but well worth it! :)

      Thanks again. :)

    • Rocco

      Isn’t there a mistake in the amount of baking powder in your recipe??…2 TABLESPOONS?? That’s 6 teaspoons!!! I think you better be using 2 TEASPOONS!

    • Marye Rocco. I have been making scones a long time AND am very aware that 2 tablespoons is the equivalent of 6 teaspoons.
      The amount stated in the recipe is correct. The scientific reason is this:
      The scones need to stand for 20 to 3o minutes in order for the gluten to relax properly and create a buttery, delicate scone. Baking powder “works” in two stages. The gases begin to be released when it is first dampened with the liquid ingredients and then the second part is in the heat of the oven.
      Well. If you only put in TWO teaspoons the baking powder has no ooomph left by the time it gets into the oven and you have flat hockey puck scones
      no one likes that type, do they?

    • Rocco

      Thank you again Marye..I’m used to baking bread and when I see that much leavening in anything I question it.. My ignorance..sorry.

    • Marye

      Not a problem at all. I am sorry for the aggressive response but I sometimes get not-very-nice people through who question everything, then come back and say something like “I changed half the recipe because it was obviously wrong…and it came out aweful. This is a terrible recipe”
      Sorry for assuming that was the case.

    • Rocco

      ALWAYS friends! Well…I covered 28 pages of “previous entries”, only 57 more to go! :-)

    • Marye

      Dear Lord, stop! Sometimes I write two or three posts a day. Just check out what you are interested in. Bread? Check out the tomato swirl bread. Yum.

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    • daniel

      Do you know how long it will last in the fridge, untill it spoils???? cant wait to try it looks yummy.

    • Dennis

      Noticed there was not an egg in the recipe. Is that correct?

    • Marye Audet

      Sorry Daniel they dont last more than an hour here so I don’t know. i would think a couple of days.