Thumbprint Hazelnut Raspberry Scones

Thumbprint Hazelnut Raspberry Scones

  • Makes: 8 Large Scones
  • Active Time: 10 Minutes
  • Total Time: 23-25 Minutes
  • Tools Required: 2 Medium Size Bowls, Spatula, Pastry Brush, Baking Sheet, Oven Thermometer


    • For Scones

    • Full box Scone Mix
    • 1 large egg
    • 1/2 cup milk
    • 1/3 cup butter- melted
    • 3/4 cup hazelnuts- chopped
    • 1/2 cup raspberry preserves
    • For Egg Wash

    • 1 large egg - beaten for egg wash
    • 1 tablespoon milk


    • Preheat oven to 400° F. Combine egg, 1/2 cup milk and butter- blend well. In second bowl, combine dry mix with hazelnuts. Add dry ingredients to wet ingredients and mix well.
    • Place dough on floured board. Pat or roll into 8-inch circle. Cut into pie shaped wedges and place on baking sheet. Press your thumb into center of scone making a small circular imprint large enough for a dollop of raspberry preserves.
    • Place scones 2-inches apart on lightly greased baking sheet. Brush tops and sides with egg wash if desired and bake for 13-15 minutes, or until golden brown.

Recipe Summary

Use with

Scone Mix

Fresh Ingredients

Eggs, Milk, Butter


Hazelnuts, Raspberry Preserves, Flour


2 Medium Size Bowls, Spatula, Pastry Brush, Baking Sheet, Oven Thermometer

Take action!

Chopped hazelnuts mixed throughout our scone mix would be incredible by itself, however this recipe calls for an adorable jam thumbprint on top of each individual scone, giving it incredible flavor and a variety of texture for your taste buds. Although I paired it with raspberry preserves in this recipe, feel free to mix it up with whatever your favorite may be!