Print

Layered Raspberry Scones Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

These Layered Raspberry Scones feature a delightful combination of flaky, buttery layers filled with cream cheese, raspberry jam, and fresh raspberries, topped with a luscious vanilla glaze. Perfect for breakfast or an afternoon treat, these scones bring a balance of sweet and tangy flavors with a tender crumb and a golden crust.

Ingredients

Dough and Filling

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (optional)
  • 1/2 teaspoon kosher salt
  • 2 sticks (16 tablespoons) cold salted butter, shredded
  • 1 cup cold buttermilk, heavy cream, or milk
  • 1 large egg
  • 3 ounces cream cheese
  • 1/4 cup raspberry jam
  • 1/4 cup fresh or frozen raspberries

Glaze

  • 2 tablespoons salted butter
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons water (plus more as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the scones.
  2. Prepare Dough: In a large bowl, combine flour, sugar (if using), baking powder, salt, and shredded cold butter. Use a spatula to mix until the mixture forms larger pea-sized clumps. Drizzle in the cold buttermilk (or cream/milk), add the egg, and mix until the dough looks shaggy and holds together when squeezed.
  3. Shape and Layer: Turn the dough onto a clean surface and pat it into a 1-inch-thick square. Cut into 4 pieces. Spread cream cheese over three pieces, then top each with raspberry jam and fresh or frozen raspberries. Stack these berry-topped pieces, then place the final plain dough piece on top. Press down to flatten into a stack; the process will be messy.
  4. Roll and Chill: Dust the counter with flour and roll the dough stack into a 1-inch-thick rectangle, again messy but manageable. Wrap this dough tightly and chill in the freezer for 20 minutes to firm up.
  5. Cut and Freeze: Remove the dough from the freezer, cut into 12 scones, and transfer them to a parchment-lined baking sheet. Freeze for an additional 10-15 minutes to help maintain shape during baking.
  6. Brush and Bake: Brush each scone with buttermilk to help with browning. Bake in the preheated oven for 20-25 minutes, until the tops turn golden brown. Note that the scones may fall slightly to the side while baking, which is normal.
  7. Make Glaze: While the scones bake, lightly brown the butter in a small skillet until it develops a nutty aroma and golden color. Transfer the browned butter to a bowl, add 2 tablespoons water, vanilla extract, and powdered sugar. Whisk until smooth, adding extra water if needed to achieve a drizzling consistency.
  8. Serve: Serve the scones warm, drizzled generously with the vanilla glaze and a smear of butter for extra richness. Enjoy!

Notes

  • Use cold butter and cold liquids to achieve flaky layers in the scones.
  • Freezing the dough before baking helps the scones hold their shape and creates flaky texture.
  • The stacking layers with cream cheese and raspberries create a beautiful marbled effect inside the scones.
  • Feel free to substitute fresh raspberries with frozen ones, preferably thawed and drained, if fresh are unavailable.
  • The optional granulated sugar in the dough can be omitted if you prefer less sweetness in the scone itself.
  • For a dairy-free alternative, substitute butter and cream cheese with plant-based options and use a suitable milk for the dough and glaze.

Find it online: https://recipefeastful.com/layered-raspberry-scones-recipe/