Why You’ll Love This Recipe
These scones stand out for their bakery-style layers and rich, buttery texture. The raspberries add a fresh, slightly tart contrast to the subtle sweetness of the dough. They’re easy to make at home, require simple ingredients, and feel special enough for brunch, gatherings, or a cozy morning treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
baking powder
salt
unsalted butter, cold and cubed
heavy cream
egg
vanilla extract
fresh or frozen raspberries
coarse sugar for topping
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
Turn the dough onto a lightly floured surface and gently fold in the raspberries.
Pat the dough into a rectangle, then fold it over itself several times to create layers.
Shape the dough into a circle about 1 inch thick and cut into wedges.
Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
Bake for 18–22 minutes, or until golden brown.
Allow to cool slightly before serving.
Servings and timing
Servings: 8 scones
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Add lemon zest for a bright citrus flavor.
Drizzle with a simple glaze made from powdered sugar and milk.
Substitute raspberries with blueberries or strawberries.
Incorporate white chocolate chips for extra sweetness.
Use buttermilk instead of heavy cream for a slightly tangy twist.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for a few minutes or microwave briefly.
Scones can also be frozen for up to 2 months; thaw and reheat before serving.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Add them directly to the dough without thawing.
How do I get flaky layers?
Folding the dough multiple times helps create those signature flaky layers.
Why is my dough too sticky?
You can lightly flour your hands and surface, but avoid adding too much extra flour.
Can I make the dough ahead of time?
Yes, you can refrigerate the shaped dough overnight and bake fresh the next day.
What’s the best way to cut the scones?
Use a sharp knife or bench scraper for clean cuts without squishing the dough.
Can I make them dairy-free?
Yes, substitute butter and cream with plant-based alternatives.
How do I know when they’re done?
They should be golden brown on top and firm to the touch.
Can I add nuts?
Yes, chopped almonds or pecans add a nice crunch.
Why are my scones dense?
Overmixing the dough can lead to dense scones, so mix just until combined.
Can I freeze unbaked scones?
Yes, freeze them on a tray first, then store and bake directly from frozen, adding a few extra minutes to the baking time.
Conclusion
Layered Raspberry Scones are a delightful treat that brings together buttery layers and fruity bursts in every bite. Whether enjoyed fresh from the oven or paired with your favorite beverage, they offer a simple yet elegant baking experience that’s sure to impress.
PrintLayered Raspberry Scones
Layered Raspberry Scones are buttery, flaky pastries filled with bursts of juicy raspberries and a lightly sweet flavor. Perfect for breakfast or brunch, they offer crisp edges with soft, tender centers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- salt
- unsalted butter, cold and cubed
- heavy cream
- egg
- vanilla extract
- fresh or frozen raspberries
- coarse sugar for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
- Turn the dough onto a lightly floured surface and gently fold in the raspberries.
- Pat the dough into a rectangle, then fold it over itself several times to create layers.
- Shape the dough into a circle about 1 inch thick and cut into wedges.
- Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
- Bake for 18–22 minutes, or until golden brown.
- Allow to cool slightly before serving.
Notes
- Add lemon zest for a bright citrus flavor.
- Drizzle with a simple powdered sugar glaze for extra sweetness.
- Substitute raspberries with blueberries or strawberries.
- Use buttermilk instead of heavy cream for a tangy variation.
- Store at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
