Low-Carb Raspberry Thumbprint Scones (Starbucks Copycat)

Tender, crumbly, sweet, and filling, these scones are just the thing to keep you on your low-carb eating plan. If you remember the Starbucks thumbprint scones from a few years ago you have an idea of how these taste.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 376kcal
Author Marye


  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons xylitol
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • salt a pinch
  • 1/4 cup butter
  • 1 egg beaten
  • 2 tablespoons heavy cream more if needed
  • 1/2 teaspoon vanilla
  • 1 tablespoon hazelnut syrup torani sugar free
  • 4 tablespoons raspberry jam walden farms 0 carb


  • Preheat the oven to 375F.
  • Blend the coconut flour, almond flour, xanthan gum, salt, and baking powder together in a food processor with a couple of quick pulses.
  • Blend in the butter until the mixture is crumbly.
  • Mix the beaten egg, syrup, vanilla, and 2 tablespoons of the cream.
  • Add the liquid ingredients mixture to the dry mixture and pulse a couple of times.
  • Dump the container out on to a piece of waxed paper and mold the dough into 4 scones about 1 inch thick.
  • If they seem to crumbly return them to the processor and add two more tablespoons of cream, pulsing a couple of times.
  • Put the scones on a cookie sheet.
  • Press down the center and add 1 tablespoon of the jam to each one.
  • Bake for 20 minutes.
  • Let cool at least 10 minutes before serving.