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Layered Raspberry Scones – When you’re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They’re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They’ve got double the berries, a little cream, and a flaky, golden finish. Serve them warm from the oven with a drizzle of sweet vanilla glaze and a smear of salted butter—perfect for spring and summer baking!
Scones, scones, scones! I’m definitely feeling the French countryside vibes with this recipe. It’s fun, right? I don’t make scones often, but lately I’ve been getting so excited for summer. My Pinterest boards are filled with French country tables and endless lavender fields—so inspiring!
With that in mind, I set out to perfect this recipe—and I really worked on it. After a few trial runs, I finally got the scones just right, and they’re so good!
I wanted the scones to be flaky with buttery layers, but also full of juicy berries. In my early tests, I went overboard with the berries (I got a little too excited). The trick is balance: a combo of raspberry jam and fresh raspberries, with multiple rounds of chilling to create perfect layers.
Finish with a light vanilla glaze and a pinch of flaky sea salt…and wow! These scones are a must for weekend baking.
These are the details
Ingredients – for the scones
- flour
- baking powder
- granulated sugar – this is optional and should only be used if you enjoy a sweeter scone
- salted butter – make sure this is COLD
- buttermilk, heavy cream or whole milk – when I have it, I like buttermilk best, but both cream and milk work well
- an egg
- cream cheese
- raspberry jam – fun fact, I brought mine home with me from France!
- fresh or frozen raspberries
Ingredients – for the glaze
- salted butter
- vanilla extract
- powdered sugar
- sea salt
Tools
For this recipe, I recommend a box grater for grating the butter, a couple of mixing bowls and a sheet pan. That is about it!
Steps:
Step 1: make the dough
This is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.
Stream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.
Step 2: shape the dough
Next, shape the dough into a square and cut the square into 4 pieces.
Now spread the tops of 3 of the squares with cream cheese, then jam, then berries. Stack the squares and press down to create the layers of berries!
Just a heads up, it’s going to be messy. Try to avoid adding too much jam/berries. You just want a light spread.
Add the 4th square and press together once more.
Step 3: freeze
Before you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.
Chill about 20 minutes.
Step 4: cut scones and bake
You can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.
Step 5: mix the glaze
Brown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.
Step 6: serve
I recommend glazing the scones while warm and enjoying them with fresh salted butter, berries, and maybe even a dollop of whipped cream. That would be yummy!
The layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!
Looking for other homemade recipes? Here are a few ideas:
Homemade Strawberry Shortcake Ice Cream Bars
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
Lastly, if you make these Layered Raspberry Scones, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Layered Raspberry Scones
Servings: 12 scones
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 (just like cheese)
- 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
Vanilla Glaze
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
- 1. Preheat the oven to 425°F.2. In a large bowl, combine the flour, sugar (if using), baking powder, salt, and butter. Using a spatula, mix until the dough clumps together to form larger pea-size balls. Drizzle in the buttermilk (cream or milk). Add the egg. Mix until the dough is shaggy looking and holds together when squeezed in your hand. 3. Turn the dough out onto a clean surface and pat into a 1-inch-thick square. Cut the dough into 4 pieces. Spread the cream cheese over 3 of the squares, top the cream cheese with jam and raspberries. Stack the berry-topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. It will be messy.4. Dust the counter with flour and roll the dough into a 1-inch-thick rectangle. Again, it will be messy. Wrap the dough up, place in the freezer to chill, 20 minutes. Cut into 12 scones. Transfer to a parchment-lined baking sheet and freeze another 10-15 minutes.5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. 6. Meanwhile, make the glaze. Lightly brown the butter in a small skillet, then add to a bowl. Add 2 tablespoons of water, the vanilla, and sugar, whisk until smooth, adding more water as needed to thin. 7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!
This post was originally published on May 16, 2025
Hello, I’m not sure which to use— buttermilk, cream or milk. What is the difference with each? Thank you!
Hi Joy,
I like to use buttermilk the best, but milk and cream also work nicely. The buttermilk adds a nice tang. Please let me know if you give this recipe a try!
The recipe calls for granulated sugar but on your stories you used brown sugar. Which is it?
Hi Rachel,
You can follow the recipe as written using granulated sugar:) Please let me know if you have any other questions! xx
Can you please clarify why you used brown sugar if it is not suited for the recipe?
Hi Rachel,
The granulated sugar is optional and brown sugar works just fine as well:)
Delicious raspberry scones! I used cup4cup gluten free flour plus 2 tbsp finely ground flax seed (for a bit more body in the dough). I baked them on a quarter sheet pan which made them stay upright (and put them in the freezer before baking as instructed). Perfect!
I added 2 drops of pure almond extract in the brown butter glaze. Added deliciousness! Will definitely be making these again. Thanks for another fabulous recipe!!❤️🇨🇦
Hey Susan,
Wonderful!! Thanks a bunch for making this recipe:) Love to hear it turned out nicely for you! Thanks for sharing your notes! 🌺
These look incredible. Do you think it would work to fully prep and cut into the triangles, and then freeze to save for a weekend morning bake? Would you need to thaw them a bit before baking? Thank you in advance, always grateful for how generous you are with your recipes.
Thanks so much, Stephanie!! Sure, I bet that would work nicely for you. You could thaw a touch, but you definitely want the dough to be cold. Let me know how they turn out for you! xx
This wasn’t scone like at all. Scones are not by nature ‘flaky’ pastries. These tasted ok, the layers just slide off each other. The final product was not good looking. Like I said the taste was ok, not worth the time and ingredients though. Go to a bakery and buy some scones and put raspberry jam on them! Scones are also not French, they are from the UK.
Thanks for sharing your feedback, Kelsie. Sorry to hear you did not enjoy these scones.
I agree, mediocre results for me also.
Did you test the recipe with each of milk, buttermilk, and cream? Cream has a lot more fat than the other two, and buttermilk is very low in fat and highly acidic so based on my experience I would think you would have very different results with each.
Hey Kim,
I did, I had very similar results using each of these which is why I give the options:) Please let me know if you give these scones a try! xx
In the future when you test a recipe using multiple ingredients could you share how each one was different. Either in the texture/end result or the flavor. Buttermilk, milk and full fat cream would give different results. Then readers can choose which they would prefer. So like if the one with cream was slightly more moist, state that. If the flavors differ in the final product state that (like when you say you can use heavy cream or coconut milk) those two things will result in different flavors. I would appreciate that very much thank you!
Hi Nelson,
Thanks for sharing this suggestion, I can definitely try to do that! xx
This is quite possibly the best scone I’ve ever had! Flaky, loaded with flavor, and beyond delicious!
Thanks so much:) I am so glad you enjoyed these scones, thanks a bunch for giving them a try! Have a great Sunday! xx
These were a miss, how frustrating.
Hi Gwen,
Very sorry to hear this, is there something specific that went wrong or something that I can help with? Please let me know! xx
Hi there! Could these be adjusted to use sourdough starter? If so, what do you recommend??? Thanks!!
Hi Madee,
So sorry, I have never tested this so I am not sure what your results would be. I would stick with the recipe if you are able to:) I hope you love these scones! xx
These only worked for me when I significantly increased the flour and removed the jam. I only use fresh ingredients, so removed cream cheese too. Our preference is to avoid sugar, so I did not glaze. I will likely not bring these to the graduation party I’m headed to. We’ll see.
Thanks for sharing your feedback, Sandy. Sorry to hear the scones were not enjoyed!
These were ok, but I was hoping they’d turn out more like a traditional scone. The layers kind of went everywhere & it was just kind of a mess.
Hi Sasha,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. This is definitely a messy scone and chilling in the freezer helps to hold them together better. xx
In your instagram stories today you apologized for not wearing makeup, but you generally don’t wear makeup unless you’re traveling. Don’t apologize for your natural skin, girl! Embrace who you are!! ❤️
Thanks so much, Rachel:)
Ohhhh, these just came out of the oven, drizzled the glaze and had to take a bite…SOOOOO good! I’m not great with pastry type baking so I was doubtful, but just trust the recipe. Thanks Tieghan!
Yay!! Thanks so much, Erin! Love to hear these scones turned out well for you, I appreciate you making them! Have a great weekend! x
Mine did not hold their shape at all and exploded similar to the pics above. Disappointing.
Hi Gwen,
Sorry to hear you were disappointed in the shape. I hope they at least tasted good! Have a nice weekend!
These look amazing!
Thanks so much, Jacqueline!
Sounds good! It looks like yours didn’t hold their shape – any tips to make these look like scones?
Hi Sara,
Thanks for your question, but I think these look just like scones, I’m not sure what other shape you have in mind. Let me know if you give this recipe a try, I know you will love them! Happy Friday! xx