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Raspberry Jam Stuffed Crumble Scones

Tender, flaky scones stuffed with a gooey raspberry jam center, topped with a crunchy buttery streusel and sweet vanilla glaze.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough
  • 2.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter ice cold, cubed
  • 0.5 cup heavy cream plus 2 tbsp for brushing
  • 1 large egg
  • 1 tsp vanilla extract
Center Filling
  • 0.5 cup raspberry jam thick preserves
Streusel Crumble
  • 0.33 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 3 tbsp unsalted butter melted
Vanilla Glaze
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1-2 tbsp milk or heavy cream

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry blender or forks
  • Wire cooling rack

Method
 

  1. Mix streusel ingredients (1/3 cup flour, 1/4 cup sugar, melted butter) until crumbly. Chill in the fridge.
  2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. Whisk flour, sugar, baking powder, and salt. Cut in cold butter until coarse crumbs form.
  4. Whisk cream, egg, and vanilla. Fold into dry ingredients until a shaggy dough forms. Knead gently to combine.
  5. Divide dough into 8 pieces. Flatten each, place 1 tbsp of jam in the center, fold edges to seal tightly, and roll into a ball.
  6. Brush with heavy cream and top generously with chilled streusel.
  7. Bake for 18-22 minutes until golden brown. Transfer to a wire rack to cool.
  8. Whisk powdered sugar, vanilla, and milk to make the glaze. Drizzle over cooled pastries and serve.

Notes

Ensure your butter is extremely cold for the flakiest dough. Do not overmix the pastry. Seal the jam tightly to prevent leaking during baking.