Layered Raspberry Scones

1. Preheat the oven to 425°F.
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 looking and holds together when squeezed in your hand. 
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.
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.
5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking. 
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. 
7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!