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Layered Raspberry Scones Recipe

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4 from 12 reviews

Delightful layered raspberry scones featuring a flaky texture with cream cheese, raspberry jam, and fresh raspberries, topped with a rich vanilla glaze. Perfect for breakfast or afternoon tea, these scones combine buttery, fruity, and creamy flavors in an irresistible treat.

Ingredients

Dough

  • 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

Filling and Layers

  • 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 ensure it’s hot and ready when your scones are prepared.
  2. Make the Dough: In a large bowl, combine the flour, optional sugar, baking powder, kosher salt, and the shredded cold butter. Use a spatula to mix until the mixture forms pea-sized clumps. Slowly drizzle in the cold buttermilk (or cream or milk) and add the egg. 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 the dough into 4 equal pieces. Spread the cream cheese over 3 squares. On top of each cream cheese layer, spread raspberry jam and scatter fresh or frozen raspberries. Stack these three pieces on top of each other. Finally, place the fourth piece (plain, without cream cheese) on top of the stack. Press down gently to slightly flatten – expect the dough to be a bit messy.
  4. Roll and Chill: Dust your surface lightly with flour and roll the stacked dough into a 1-inch-thick rectangle, despite the messiness. Wrap the dough in plastic or parchment and place in the freezer for 20 minutes to chill and firm up.
  5. Cut and Freeze: After chilling, cut the dough into 12 scones. Transfer them to a parchment-lined baking sheet and freeze an additional 10-15 minutes to help them hold shape while baking.
  6. Prepare for Baking: Brush each scone generously with buttermilk to promote browning and a nice crust.
  7. Bake: Bake the scones in the preheated oven for 20-25 minutes, or until golden on top. Note that the scones may spread and fall slightly to the side during baking.
  8. Make the Glaze: While the scones bake, melt the 2 tablespoons of butter in a small skillet and cook until lightly browned for a nutty flavor. Transfer the browned butter to a bowl, add powdered sugar, vanilla extract, and 2 tablespoons of water. Whisk until smooth, adding more water as necessary to reach a drizzleable consistency.
  9. Serve: Serve the warm scones drizzled with the vanilla glaze and optionally smeared with extra butter for added richness. Enjoy your layered raspberry scones!

Notes

  • Using cold butter and chilling the dough helps create a flaky, tender texture.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Fresh or frozen raspberries both work well; if using frozen, do not thaw to avoid soggy dough.
  • The scones may slant or spread during baking due to layers and moisture; this is normal.
  • Adjust glaze thickness with additional water for a thinner or thicker drizzle to your preference.

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