Raspberry Thumbprint Scones

Enjoy these delightful scones with a sweet raspberry center, perfect for a breakfast treat or a teatime snack!


  • 3 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • ½ cup butter, cold
  • ½ cup sugar
  • 1 ⅓ cups half and half cream (light cream)
  • 2 tablespoons butter, melted
  • 4 ounces raspberry jam
  • Sugar for sprinkling


1️⃣ Preheat the oven to 400°F (200°C). Prepare a large cookie sheet by placing a silpat on it, or leave it ungreased.
2️⃣ Sift the flour and baking powder together in a large bowl. Stir in the sugar.
3️⃣ Grate the cold butter into the flour mixture. This helps create a tender crumb. Mix the butter thoroughly until the mixture resembles small pebbles or peas.
4️⃣ Gradually add the half and half cream, gently kneading just until the dough comes together.
5️⃣ Pat the dough out and cut into rounds using a can with both ends removed or a round cookie cutter.
6️⃣ Let the dough rounds stand for 15 – 20 minutes. If the kitchen is warm, place them in the refrigerator to keep cool.
7️⃣ Gently press the center of each scone with the back of a spoon to create a depression for the jam.
8️⃣ Brush the tops of the scones with melted butter and sprinkle with a little sugar.
9️⃣ Bake for 10 minutes, then remove from the oven. Press the centers down again and add a dollop of raspberry jam to each depression.
🔟 Return to the oven and bake for an additional 5 minutes, or until the scones are fully baked.
1️⃣1️⃣ Allow the scones to cool slightly before serving. Optionally, dust with confectioner’s sugar for a sweet finish.

Serving Suggestion:
Serve these scones warm for the best flavor, accompanied by your favorite tea or coffee.

Enjoy the combination of soft, fluffy scone with the sweet tartness of raspberry in each bite!

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