Raspberry Thumbprint Scone

RASPBERRY THUMBPRINT SCONE
Starbucks Copycat Recipe

Makes 12

3 1/2 cups all-purpose 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 400 degrees. 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.