Raspberry Scones with Brown Butter Glaze

Scones:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon light brown sugar

3/4 teaspoon kosher salt

1 cup (2 sticks) cold unsalted butter

1 cup cold buttermilk

1 large egg, beaten

3 ounces whipped cream cheese

1/2 cup seedless raspberry jam

3 tablespoons heavy cream

Brown Butter Glaze:

1/2 cup (1 stick) unsalted butter

1 tablespoon vanilla bean paste

3 cups powdered sugar

Pinch kosher salt

Heavy cream, as needed

Heat oven to 425°F. Line a baking sheet with parchment.

In a large bowl, combine flour, sugar, baking powder and salt. Using the large holes of a box grater, grate butter into bowl. Use a spatula to fold together just until dough forms pea-sized clumps. Drizzle buttermilk over, then add the egg. Mix just until a shaggy dough forms that holds together when squeezed.

Turn dough out onto a clean surface and pat into a 1-inch-thick square. Cut dough into 4 equal pieces. 

Spread cream cheese over 3 of the squares, then top the cream cheese with jam. Stack the jam-topped pieces on top of each other. Add the plain piece to the stack. Press down gently to flatten. Some jam will ooze out.

On a lightly floured surface, roll the dough into a 1-inch-thick rectangle. Wrap and chill in the freezer for 30 minutes. Use a sharp knife to cut into 3 equal sections, then angle the knife to cut each section into 4 triangles. Transfer to prepared baking sheet and freeze another 15 minutes. Brush scones with cream. Bake 20 to 25 minutes, until golden on top.

Meanwhile, make the glaze. In a small skillet over medium heat, melt butter. Continue cooking until brown flecks form on the bottom of the pan. Transfer to a bowl. Add vanilla, sugar and salt. Whisk until smooth, adding cream as needed. The glaze should be thin enough to drizzle.

Let scones stand 10 minutes before drizzling with glaze. Serve warm or at room temperature.