Raisin Pistachio Scones with Orange Glaze
It’s simple: You either love scones or you don’t. Either way, here’s a delicious scone recipe that’s sure to win you over. The flavors of Sun-Maid California Sun-Dried Raisins, toasted pistachios and orange zest blend together in the dough, while a homemade orange glaze adds a hint of extra sweetness.
2 large eggs
1 teaspoon vanilla extract
½ cup cold heavy cream, plus more for brushing on top
3 cups (475g) all-purpose flour
½ cup (100g) granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
1 stick (½ cup/113g) unsalted butter, cold
1 cup (160g) Sun-Maid California Sun-Dried Raisins
½ cup toasted pistachios (60g), roughly chopped
1 packed tablespoon packed orange zest (from 2 large oranges)
2 tablespoons turbinado sugar, for sprinkling on top (optional)
1 cup (113g) confectioners’ sugar
¼ teaspoon kosher salt
Zest of 1 large orange
3 to 4 tablespoons heavy cream
1. Make the scones: In a liquid measuring cup, whisk the eggs, vanilla extract and heavy cream until smooth. In a large bowl, whisk the flour, sugar, salt and baking powder until well combined.
2. Using a coarse Microplane or box grater, grate the cold butter over the flour; add the raisins, pistachios and orange zest and stir until well coated in flour with no large clumps of butter. Pour the egg mixture over the dry ingredients and use a silicone spatula to stir just until the mixture comes together and forms a rough dough, ensuring there are no large pockets of dry flour.
3. Transfer the dough to a parchment-lined rimmed baking sheet. Pat the dough into an 8-inch circle about 1-inch thick. Chill until the dough is firm, at least 1 hour and up to 2 days. (If chilling for longer than 1 hour, cover tightly with plastic wrap.)
4. Position a rack in the center of the oven and preheat to 425°F. Using a bench scraper or sharp knife, cut the chilled dough into 8 wedges. Arrange the wedges on the baking sheet about 2 inches apart. Brush the surface of each scone with heavy cream and sprinkle with turbinado sugar (if using). Bake until the scones are golden brown, 18 to 25 minutes. Cool the scones on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Make the glaze: In a medium bowl, whisk together the confectioners’ sugar, salt, orange zest and heavy cream; it should be thick enough to coat the back of a spoon (adjust the consistency as needed with more confectioners’ sugar or half-and-half). Drizzle the glaze over the cooled scones and let sit until fully set.