\n<\/p>\n
This post may contain affiliate links, please see our privacy policy<\/a> for details.<\/p>\n<\/div>\n<\/div>\n<\/p>\nLayered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve 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\u2014perfect for spring and summer baking!<\/p>\n<\/p>\nScones, scones, scones! I\u2019m definitely feeling the French countryside vibes with this recipe. It\u2019s fun, right? I don\u2019t make scones often, but lately I\u2019ve been getting so excited for summer. My Pinterest boards are filled with French country tables and endless lavender fields\u2014so inspiring!<\/p>\nWith that in mind, I set out to perfect this recipe\u2014and I really worked on it. After a few trial runs, I finally got the scones just right, and they\u2019re so<\/em> good!<\/p>\n<\/p>\nI 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<\/em> fresh raspberries, with multiple rounds of chilling to create perfect layers.<\/p>\nFinish with a light vanilla glaze and a pinch of flaky sea salt\u2026and wow! These scones are a must for weekend baking.<\/p>\n<\/p>\nThese are the details<\/h2>\nIngredients \u2013<\/em> <\/strong>for the scones<\/p>\n\nflour<\/li>\nbaking powder<\/li>\ngranulated sugar \u2013 this is optional and should only be used if you enjoy a sweeter scone<\/li>\nsalted butter \u2013 make sure this is COLD<\/li>\nbuttermilk, heavy cream or whole milk \u2013 when I have it, I like buttermilk best, but both cream and milk work well<\/li>\nan egg<\/li>\ncream cheese<\/li>\nraspberry jam \u2013 fun fact, I brought mine home with me from France!<\/li>\nfresh or frozen raspberries<\/li>\n<\/ul>\nIngredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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<\/p>\nLayered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve 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\u2014perfect for spring and summer baking!<\/p>\n<\/p>\nScones, scones, scones! I\u2019m definitely feeling the French countryside vibes with this recipe. It\u2019s fun, right? I don\u2019t make scones often, but lately I\u2019ve been getting so excited for summer. My Pinterest boards are filled with French country tables and endless lavender fields\u2014so inspiring!<\/p>\nWith that in mind, I set out to perfect this recipe\u2014and I really worked on it. After a few trial runs, I finally got the scones just right, and they\u2019re so<\/em> good!<\/p>\n<\/p>\nI 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<\/em> fresh raspberries, with multiple rounds of chilling to create perfect layers.<\/p>\nFinish with a light vanilla glaze and a pinch of flaky sea salt\u2026and wow! These scones are a must for weekend baking.<\/p>\n<\/p>\nThese are the details<\/h2>\nIngredients \u2013<\/em> <\/strong>for the scones<\/p>\n\nflour<\/li>\nbaking powder<\/li>\ngranulated sugar \u2013 this is optional and should only be used if you enjoy a sweeter scone<\/li>\nsalted butter \u2013 make sure this is COLD<\/li>\nbuttermilk, heavy cream or whole milk \u2013 when I have it, I like buttermilk best, but both cream and milk work well<\/li>\nan egg<\/li>\ncream cheese<\/li>\nraspberry jam \u2013 fun fact, I brought mine home with me from France!<\/li>\nfresh or frozen raspberries<\/li>\n<\/ul>\nIngredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve 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\u2014perfect for spring and summer baking!<\/p>\n
<\/p>\n
Scones, scones, scones! I\u2019m definitely feeling the French countryside vibes with this recipe. It\u2019s fun, right? I don\u2019t make scones often, but lately I\u2019ve been getting so excited for summer. My Pinterest boards are filled with French country tables and endless lavender fields\u2014so inspiring!<\/p>\n
With that in mind, I set out to perfect this recipe\u2014and I really worked on it. After a few trial runs, I finally got the scones just right, and they\u2019re so<\/em> good!<\/p>\n<\/p>\nI 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<\/em> fresh raspberries, with multiple rounds of chilling to create perfect layers.<\/p>\nFinish with a light vanilla glaze and a pinch of flaky sea salt\u2026and wow! These scones are a must for weekend baking.<\/p>\n<\/p>\nThese are the details<\/h2>\nIngredients \u2013<\/em> <\/strong>for the scones<\/p>\n\nflour<\/li>\nbaking powder<\/li>\ngranulated sugar \u2013 this is optional and should only be used if you enjoy a sweeter scone<\/li>\nsalted butter \u2013 make sure this is COLD<\/li>\nbuttermilk, heavy cream or whole milk \u2013 when I have it, I like buttermilk best, but both cream and milk work well<\/li>\nan egg<\/li>\ncream cheese<\/li>\nraspberry jam \u2013 fun fact, I brought mine home with me from France!<\/li>\nfresh or frozen raspberries<\/li>\n<\/ul>\nIngredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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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<\/em> fresh raspberries, with multiple rounds of chilling to create perfect layers.<\/p>\nFinish with a light vanilla glaze and a pinch of flaky sea salt\u2026and wow! These scones are a must for weekend baking.<\/p>\n<\/p>\nThese are the details<\/h2>\nIngredients \u2013<\/em> <\/strong>for the scones<\/p>\n\nflour<\/li>\nbaking powder<\/li>\ngranulated sugar \u2013 this is optional and should only be used if you enjoy a sweeter scone<\/li>\nsalted butter \u2013 make sure this is COLD<\/li>\nbuttermilk, heavy cream or whole milk \u2013 when I have it, I like buttermilk best, but both cream and milk work well<\/li>\nan egg<\/li>\ncream cheese<\/li>\nraspberry jam \u2013 fun fact, I brought mine home with me from France!<\/li>\nfresh or frozen raspberries<\/li>\n<\/ul>\nIngredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Finish with a light vanilla glaze and a pinch of flaky sea salt\u2026and wow! These scones are a must for weekend baking.<\/p>\n
Ingredients \u2013<\/em> <\/strong>for the scones<\/p>\n\nflour<\/li>\nbaking powder<\/li>\ngranulated sugar \u2013 this is optional and should only be used if you enjoy a sweeter scone<\/li>\nsalted butter \u2013 make sure this is COLD<\/li>\nbuttermilk, heavy cream or whole milk \u2013 when I have it, I like buttermilk best, but both cream and milk work well<\/li>\nan egg<\/li>\ncream cheese<\/li>\nraspberry jam \u2013 fun fact, I brought mine home with me from France!<\/li>\nfresh or frozen raspberries<\/li>\n<\/ul>\nIngredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Ingredients \u2013<\/strong><\/em> for the glaze<\/p>\n\nsalted butter<\/li>\nvanilla extract<\/li>\npowdered sugar<\/li>\nsea salt<\/li>\n<\/ul>\nTools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Tools<\/strong><\/em><\/p>\nFor this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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For this recipe, I recommend a box grater<\/a> for grating the butter, a couple of mixing bowls<\/a> and a sheet pan<\/a>. That is about it!<\/p>\n<\/p>\nSteps:<\/h2>\nStep 1:<\/strong> make the dough<\/h6>\nThis is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\nStream in the buttermilk, add the egg, then mix the dough until it becomes shaggy and holds together when you squeeze it with your fist.<\/p>\n<\/p>\nStep 2:<\/strong> shape the dough<\/h6>\nNext, shape the dough into a square and cut the square into 4 pieces.<\/p>\nNow 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!<\/p>\nJust a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\nAdd the 4th square and press together once more.<\/p>\n<\/p>\nStep 3:<\/strong> freeze<\/h6>\nBefore you cut the scones, let the dough hang out in the freezer. This will re-chill the butter and make cutting the scones easier.<\/p>\nChill about 20 minutes.<\/p>\n<\/p>\nStep 4:<\/strong> cut scones and bake<\/h6>\nYou can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n<\/p>\nStep 5:<\/strong> mix the glaze<\/h6>\nBrown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n<\/p>\nStep 6:<\/strong> serve<\/h6>\nI 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!<\/p>\nThe layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n<\/p>\nLooking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\nHomemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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This is pretty straightforward: mix the flour with the baking powder, sugar (if using), and the salted, shredded butter.<\/p>\n
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.<\/p>\n
Next, shape the dough into a square and cut the square into 4 pieces.<\/p>\n
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!<\/p>\n
Just a heads up, it\u2019s going to be messy. Try to avoid adding too much jam\/berries. You just want a light spread.<\/p>\n
Add the 4th square and press together once more.<\/p>\n
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.<\/p>\n
Chill about 20 minutes.<\/p>\n
You can cut the scones into squares or triangles. Freeze one more time, then brush the tops with buttermilk and bake.<\/p>\n
Brown the butter, then add vanilla extract and powdered sugar. Mix with water to create a thin glaze.<\/p>\n
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!<\/p>\n
The layers of flaky scones, cream, and berries really make these layered raspberry scones so special! I just love them!<\/p>\n
Looking for other\u00a0<\/i>homemade\u00a0recipes? Here are a few ideas:\u00a0<\/i><\/p>\n
Homemade Strawberry Shortcake Ice Cream Bars<\/a><\/p>\nVegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Vegan Peanut Butter Twix Bars<\/a><\/p>\nMonster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Monster Crunchies<\/a><\/p>\nGoldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Goldfish<\/a><\/p>\nHealthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Healthier Homemade Nutter Butter Cookies<\/a><\/p>\nMini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Mini Blueberry Muffins<\/a><\/p>\nFrosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Frosted Brown Sugar Cinnamon Pop Tarts<\/a><\/p>\nChocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Chocolate Fudge Pop Tarts<\/a><\/p>\nLastly, 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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n<\/div>\n<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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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\u2019t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!<\/p>\n
<\/p>\n<\/div>\n\n\nLayered Raspberry Scones<\/h2>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nchill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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chill time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]","og_url":"https:\/\/som2nynetwork.com\/?p=244184","og_site_name":"Som2ny Network","article_published_time":"2025-05-16T23:10:10+00:00","og_image":[{"width":1200,"height":1800,"url":"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/som2nynetwork.com\/?p=244184#article","isPartOf":{"@id":"https:\/\/som2nynetwork.com\/?p=244184"},"author":{"name":"admin","@id":"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30"},"headline":"Layered Raspberry Scones. – Half Baked Harvest","datePublished":"2025-05-16T23:10:10+00:00","mainEntityOfPage":{"@id":"https:\/\/som2nynetwork.com\/?p=244184"},"wordCount":1027,"commentCount":0,"publisher":{"@id":"https:\/\/som2nynetwork.com\/#organization"},"image":{"@id":"https:\/\/som2nynetwork.com\/?p=244184#primaryimage"},"thumbnailUrl":"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg","keywords":["Baked","HARVEST","Layered","Raspberry","Scones"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/som2nynetwork.com\/?p=244184#respond"]}]},{"@type":"WebPage","@id":"https:\/\/som2nynetwork.com\/?p=244184","url":"https:\/\/som2nynetwork.com\/?p=244184","name":"Layered Raspberry Scones. - 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Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]","og_url":"https:\/\/som2nynetwork.com\/?p=244184","og_site_name":"Som2ny Network","article_published_time":"2025-05-16T23:10:10+00:00","og_image":[{"width":1200,"height":1800,"url":"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/som2nynetwork.com\/?p=244184#article","isPartOf":{"@id":"https:\/\/som2nynetwork.com\/?p=244184"},"author":{"name":"admin","@id":"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30"},"headline":"Layered Raspberry Scones. – Half Baked Harvest","datePublished":"2025-05-16T23:10:10+00:00","mainEntityOfPage":{"@id":"https:\/\/som2nynetwork.com\/?p=244184"},"wordCount":1027,"commentCount":0,"publisher":{"@id":"https:\/\/som2nynetwork.com\/#organization"},"image":{"@id":"https:\/\/som2nynetwork.com\/?p=244184#primaryimage"},"thumbnailUrl":"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg","keywords":["Baked","HARVEST","Layered","Raspberry","Scones"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/som2nynetwork.com\/?p=244184#respond"]}]},{"@type":"WebPage","@id":"https:\/\/som2nynetwork.com\/?p=244184","url":"https:\/\/som2nynetwork.com\/?p=244184","name":"Layered Raspberry Scones. - 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Servings: <\/span>12<\/span> scones<\/span><\/span><\/p>\nCalories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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Calories Per Serving: <\/span>281<\/span> kcal<\/span><\/span><\/p>\n\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n <\/p>\n\n\n\n\n1. Preheat the oven to 425\u00b0F.<\/span>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<\/em> looking and holds together when squeezed in your hand. <\/span>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.<\/span>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.<\/span>5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. <\/span>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. <\/span>7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\nLayered Raspberry Scones. - Half Baked Harvest - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Layered Raspberry Scones. - Half Baked Harvest - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/som2nynetwork.com\/?p=244184\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-16T23:10:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#article\",\"isPartOf\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/som2nynetwork.com\/#\/schema\/person\/34a251993513824056d80e6fd018db30\"},\"headline\":\"Layered Raspberry Scones. – Half Baked Harvest\",\"datePublished\":\"2025-05-16T23:10:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\"},\"wordCount\":1027,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/som2nynetwork.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184#primaryimage\"},\"thumbnailUrl\":\"https:\/\/som2nynetwork.com\/wp-content\/uploads\/2025\/05\/Layered-Raspberry-Scones-1-scaled.jpg\",\"keywords\":[\"Baked\",\"HARVEST\",\"Layered\",\"Raspberry\",\"Scones\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/som2nynetwork.com\/?p=244184#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"url\":\"https:\/\/som2nynetwork.com\/?p=244184\",\"name\":\"Layered Raspberry Scones. - 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Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. 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\n\tNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.\n<\/p>\n
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This post may contain affiliate links, please see our privacy policy for details. Layered Raspberry Scones \u2013 When you\u2019re craving something sweet, buttery, flaky, and full of berries, these raspberry scones are the answer. They\u2019re made with plenty of salted butter, tangy buttermilk, and layered with cream cheese, raspberry jam, and fresh raspberries. They\u2019ve got […]<\/p>\n","protected":false},"author":1,"featured_media":244185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,9790,9962,7089,17178],"dealstore":[],"offerexpiration":[],"class_list":["post-244184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-harvest","tag-layered","tag-raspberry","tag-scones"],"yoast_head":"\n
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