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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
These turned out so delicious!
Hey Bekah,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! xx
I don’t understand how these were thoroughly tested, this recipe is such a flop.
Sorry to hear this, Gwen. If there is something specific that I can help with, please let me know!
These scones were a lot of fun to make. They came out great. I was actually a little disappointed that they didn’t slide off the layers. I loved the rustic look. Very fun and delicious. Next time, I will make sure my granddaughter has her hands in that recipe. She would have a blast! GF Flour, Crescenza -Strachino cheese, because I didn’t have cream cheese. Tip: Use your fingers to shape the dough, and be patient. Four cuts into eight, and I left it at that—the size of a regular scone.
Hey Kym,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
Is there a video of you making these somewhere? I’d like to see it before I attempt
Hi Yvonne,
So sorry, not at this time. I did make them over on IG stories the other day but I don’t have anything saved just yet. Please let me know if you give this recipe a try! xx
I am not inexperienced, and these were rough for me. Additionally, that’s one of the things I like about HBH – she always says that her recipes are easy!
Hi Joan,
Very sorry to hear this recipe did not turn out for you. If there is anything that I can help with, please let me know! xx
Parts of the scone were soggy and other parts were dry, and the layers just slid off each other and they looked awful.
Hi Claire,
Thanks for trying these scones and sharing your feedback, sorry to hear they were not enjoyed!
Awesome recipe, these were super light and flakey, easy to make as well! I did them without the cream cheese and don’t miss a thing!
Hey Kristen,
Fantastic!! Thanks a lot for making these scones and sharing what worked well for you, so glad they were enjoyed! xx
I had to try these because my favorite scone toppings are cream cheese and raspberry jam. Turned out perfectly, and delicious!
I actually thought the recipe was easy enough, but I’ve made scones hundreds of times, so maybe a bit of experience is needed.
Thanks so much, Summer! I appreciate you trying these scones and sharing your feedback, I’m so glad to hear they were enjoyed! xx
These were delicious!! I made them for my husband as today is his birthday and he loves scones. They have more of a biscuit texture that we both loved. The raspberries popped with flavor amongst the layers. Idk that i taste the cream cheese, but everything else was spot on. Would definitely make again.
Hey Cassandra,
Amazing! Love to hear this recipe turned out nicely for you, thanks for making it! Have a great Memorial Day Weekend!
I made these to bring to a brunch, unfortunately they didn’t turn out well. First, they are just a complicated mess to make. Once baked the layers slide off and you get a really ugly end result. They don’t look good. Parts of the scone were soggy and other parts were dry. Ended up running to a local bakery and grabbing scones, jam and clotted cream. I would not make again.
Hi Candice,
Thanks for trying these scones and sharing your feedback, sorry to hear they were not enjoyed! xx
They looked great and were so delicious! Thanks for the recipie!
Hey Shelley,
Happy Sunday!! Thank you so much for trying this recipe, I love to hear it turned out well for you. xx
So frustrating that my negative review is being ignored and not published. This recipe was a total miss in every way.
Sorry to hear you did not enjoy this recipe, Tiffany. Thanks for trying it.
Can I make the dough and refrigerator or freeze overnight before baking?
Hi Meghan,
Sure, you can keep in the fridge overnight and then pop in the oven to bake as directed. I hope you love this recipe! xx
Can I use brown sugar instead of granulated?
Hi Jessica,
Yes, that is just fine for you to do. Please let me know if you have any other questions! xx
Sadly, these were a complete disaster. Sometimes complex isn’t always better. I will make regular scones and just add some clotted cream and jam after baking.
Thanks for sharing your feedback, Lindsey. Sorry to hear these were not enjoyed!
Not sure why my review isn’t being published, but these didn’t turn out well at all. The layers all slid off of each other and the dough was dry yet messy in some places. I have a hard time believing this recipe was thoroughly tested when this is the end result.
Hi Rita,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. x