Layered Raspberry Scones – When that sweet craving hits and you want something buttery, flaky, and loaded with juicy berries, these raspberry scones are the answer. Imagine layers of tender, golden pastry wrapped around sweet-tart raspberry jam, creamy cheese, and fresh raspberries—each bite is a little burst of summer. They’re extra rich thanks to cold salted butter and tangy buttermilk, with just enough sweetness to balance the berries. Right out of the oven, they’re perfect with a drizzle of vanilla glaze and a smear of soft butter. These scones are what sunny mornings and lazy brunches are made for!

Scones, scones, scones! Just saying the word makes me feel like I’m in a cozy French bakery, sipping coffee with a view of lavender fields. I don’t bake scones all the time, but something about summer makes me crave them—maybe it’s all those dreamy Pinterest boards full of rustic farmhouse tables and baskets of fresh fruit.

So, I got to work on this recipe, testing it again and again until it was just right. And let me tell you, these scones? Worth every try.

I wanted these to be flaky, buttery, and packed with berries—but not so stuffed that they fall apart. My first few attempts? Let’s just say I got too excited with the raspberries. The trick is layering: a little cream cheese, a swipe of jam, and just enough fresh berries to keep things juicy without making the dough soggy. A couple of rounds in the freezer help everything hold together, so you get those beautiful, crisp layers.

Then, that finishing touch—a sweet vanilla glaze and a sprinkle of flaky salt—takes them from good to “can I have another?”

Here’s everything you’ll need:

For the scones:

• Flour – The base for that tender crumb.
• Baking powder – To give them a little lift.
• Granulated sugar – Optional, but nice if you like a sweeter scone.
• Salted butter – Cold is key here—it’s what makes them flaky.
• Buttermilk (or heavy cream/whole milk) – Buttermilk adds a nice tang, but cream or milk works too.
• An egg – Helps bind everything together.
• Cream cheese – For that creamy layer.
• Raspberry jam – (Mine’s from France—so fancy, right?)
• Fresh or frozen raspberries – Double the berries, double the fun.

For the glaze:

• Salted butter – Browned for extra flavor.
• Vanilla extract – Because vanilla makes everything better.
• Powdered sugar – For sweetness and that smooth drizzle.
• Sea salt – A pinch to balance the sweetness.

Tools you’ll use:

• A box grater (for shredding that cold butter—trust me, it’s easier).
• A couple of mixing bowls.
• A sheet pan for baking.
  That’s it—nothing fancy!

Let’s make them!

Step 1: Make the dough
Mix the flour, baking powder, and sugar (if using) in a bowl. Grate in the cold butter (like cheese!) and toss everything together. Slowly pour in the buttermilk, crack in the egg, and mix just until the dough comes together—it should be a little shaggy but hold when you squeeze it.

Step 2: Shape the dough
Dump the dough onto a floured surface and pat it into a square. Cut it into 4 smaller squares. Now, spread cream cheese, jam, and berries on three of them. Stack them up like a little pastry tower, pressing gently so the layers stick. (Yes, it’ll be messy—just go with it!) Top with the last square and press lightly again.

Step 3: Freeze
Pop the whole thing in the freezer for about 20 minutes. This chills the butter back up so your scones stay flaky when baked.

Step 4: Cut and bake
Slice the big square into smaller scones (triangles or squares—your call!). Freeze them one more time (just 10 minutes), then brush the tops with buttermilk and bake until golden.

Step 5: Make the glaze
While they bake, brown some butter, stir in vanilla and powdered sugar, then thin it with a splash of water. Drizzle this over the warm scones—it’ll soak in just enough to make them extra delicious.

Step 6: Serve!
Eat them while they’re still warm, with extra butter or a dollop of whipped cream if you’re feeling fancy. The layers should be crisp outside, soft inside, with little pockets of jam and berries in every bite.

If you make these, please let me know! Leave a comment or rating—I love hearing what you think. And if you share a photo on Instagram, tag me so I can see your beautiful creations. There’s nothing I love more than seeing you bake my recipes!