Filed under: Quick Breads
May 17, 2019

Raspberry Cream Cheese Stuffed Scones

The perfect brunch addition: scones that incorporate raspberries two ways, without making your dough difficult to work with or sacrificing the texture of a good scone. Centered within each scone is a deliciously pleasant surprise as you bite into the raspberry cheesecake filling instead of what would usually be a boring bread middle.

Yield: 8 scones
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raspberry cream cheese scones



You all know a homemade cookie is unbeatable. You know that homemade baked goods can be a bit more difficult but are always worth the effort. You know that if you make it at home, you can get the texture and flavor you like – and it won’t just be a bomb of sugar designed to trick you into thinking it’s tasty. So today, let’s talk about how to make delicious scones right at home.



How to make a flaky scone

Making a good scone comes down to: butter cutting, and controlling the moisture that goes into your dough. Essentially you need to remember two things: 1. the butter should be cold, you should be able to see chunks of it in your dough, so don’t ever let it melt, and 2. the less liquid you use, the better. There are lots of methods to get your butter worked into the dough to the right size but my favorite is the easiest: using a pastry cutter. Once your dry ingredients are whisked, use the cutter to mash the butter into kidney-bean sized chunks. Add just enough liquid, your dough should look dry, and work it quickly until it comes together. Then, keep the dough as cold as possible. Not so bad, eh?

One way to avoid adding too much liquid is to avoid fruits that will seep into the dough – raspberries do this to me every time because they so easily mush. So, I came up with a recipe that incorporated raspberries two ways, thereby avoiding any way of ruining the texture of my scones. Also, it’s such a deliciously pleasant surprise to bite into the raspberry cheesecake filling instead of what would usually be a boring bread middle.


Notes on making Raspberry Cream Cheese Scones

  • Once fully assembled, these need to be frozen for about an hour before they are baked. You can also make them a day (or more!) ahead of time.

  • Keep your butter, and buttermilk/cream as cold as possible until the moment you need to use them. These ensures the butter doesn’t melt into the flour and keeps into chunks when it goes into the oven.

  • One thing I do to streamline my process with these is to keep a parchment lined cookie sheet in the fridge and add the dough squares to it as I make them. Once I have all my squares, I pull out the pan and fill them by spoonful. I work near a sink or a bowl of water so I can easily close them once filled then promptly get them in the freezer.

  • I don’t recommend eating these hot – the cream cheese filling tastes better once they have cooled. Plus, if you wait till they cool you get to put the yummy, yummy glaze on top.

Raspberry Cream Cheese Stuffed Scones

Flaky and moist scones stuffed with raspberry cheesecake filling and topped with a tart raspberry glaze. 
raspberry cream cheese scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Yields: 8 scones


Raspberry Cream Cheese Filling

  • 1 brick cream cheese
  • zest of a lemon
  • cup sugar
  • 2 teaspoons pure vanilla extract
  • ¼ cup frozen raspberries

Scone Dough

  • 3 cups flour
  • 2 1/2 teaspoons baking powder
  • ¾ teaspoon salt
  • Zest of half an orange or lemon
  • ¼ cup sugar
  • 8 TB unsalted butter cold
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream cold
  • 1 large egg

Raspberry Glaze

  • 1 cup powdered sugar I like to use organic
  • 1/4 heaped cup frozen raspberries
  • a squeeze or two of lemon juice


  • Make your filling first: In a food processor, pulse together all the ingredients until blended. Set aside.
  • Make your dough: Prepare a work surface with a dusting of flour. Flour a rolling pin.
  • Whisk together the dry ingredients and zest in a large bowl.
  • Cut butter into cubes. Use a pastry cutter to cut butter into
  • smaller pieces into the flour mixture. Don’t over-do it, stop when the butter is about large bean-sized.
  • Add heavy cream, egg and vanilla. Mix it in with a spatula to start to form the dough ball.
  • Use your hands to ball together the dough - it will seem like it needs more liquid but keep ‘kneading’ it into a ball, work quickly and it should form.
  • Place it onto your floured surface and roll it out into a large rectangle, at about 1/3 of an inch thickness. Flour as you go through the process so it doesn’t stick.
  • Trim the edges and cut the rectangle into squares. Spoon a teaspoon or more of cream cheese filling (depending on the size of your squares) in the center of your squares.
  • Dab some water onto the edges and press the edges shut tight.
  • If you have any scraps (I always do) re-roll the dough (keep the ones you’ve already made in the fridge in the meantime) and repeat. Do your best to keep the dough cold and not let the butter melt.
  • Freeze on a parchment-lined surface for at least an hour or up to a week ahead of time.
  • Preheat the oven to 400 F. Remove scones from freezer and brush with cream, and sprinkle with sugar. (The cream will freeze if you take too long before you get to the sugar so brush, sugar one and then move onto the next.)
  • Bake for 18-20 minutes.
  • Once scones are cool you have the option to glaze them.
  • Make the glaze by sifting the powdered sugar, pressing the raspberries through a mesh sieve, and adding a bit of lemon juice.

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Recipe Reviews

    • Hi Terra! I generally don’t – the dough comes together pretty quick. And you’ll be freezing them whole once you are done assembling.