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Layered Raspberry Scones

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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.

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
  6. Turn the dough onto a lightly floured surface and gently fold in the raspberries.
  7. Pat the dough into a rectangle, then fold it over itself several times to create layers.
  8. Shape the dough into a circle about 1 inch thick and cut into wedges.
  9. Place the scones on the prepared baking sheet and sprinkle with coarse sugar.
  10. Bake for 18–22 minutes, or until golden brown.
  11. 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

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