Two of a Kind Cooks’ Orange Raisin Scones (Photos courtesy

Orange Raisin Scones


“I never imagined that I would be raving about dried grapes, but here I am. After discovering the jumbo mixed raisins at Sigona’s Farmers Market, I can’t get enough of them.* They are by far the best I’ve ever had — pretty, plump and packed with flavor,” says Allison Hau, the public relations professional, home cook, baker, and food blogger at Two of a Kind, who is based in San Mateo, CA.

“I grew up watching Martha Stewart, Jacques Pépin and Julia Child make magic in the kitchen. Now that I have cable, the Food Network is on almost all the time. But I don’t just watch TV – I examine cooking books, magazines and blogs, and sites like foodgawker and Instagram, too. This is where I get ideas for what to cook and bake – and the dishes I discover and recreate are what you’ll find here. With many cooking resources at my fingertips, it’s no wonder I’m always eager to try something new.”

“Jumbo mixed raisins are a convenient snack or versatile ingredient for cooking and baking. If you lack access to the product, don’t let that stop you from tackling this recipe. Use any kind of dried fruit (like cherries, cranberries or currants) when making these orange raisin scones. They will turn out great, I guarantee it. Orange raisin scones are delicious on their own with hot coffee or tea. But the pastries would also work well as part of a breakfast, luncheon, or brunch spread,” she adds.



2 1/2 cups all-purpose flour

Get the Mirror in your inbox:

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons finely grated orange zest, more to taste

8 tablespoons frozen unsalted butter, grated

Topics: Raisins, Scones
People: Allison Hau

1/2 cup buttermilk (see note)

3 tablespoons freshly squeezed orange juice

1 egg

1/2 cup jumbo mixed raisins (or any dried fruit)



1 egg beaten with 1 teaspoon buttermilk

2 tablespoons granulated sugar


Orange glaze:

1/2 cup powdered sugar

1 tablespoon freshly squeezed orange juice

1 teaspoon finely grated orange zest

Makes 8 scones.



Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and orange zest. Add the butter and stir to combine.

In a separate bowl, combine the buttermilk, orange juice and egg; mix well.

Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the raisins.

Turn out dough onto a lightly floured work surface and pat into an 8” circle. Cut dough into 8 wedges and transfer to the prepared baking sheet. Brush tops of scones with the egg wash and sprinkle with sugar.

Bake for 18-20 minutes until golden brown. Transfer scones to a wire rack to cool.

Make the glaze: In a small bowl, whisk together the powdered sugar and orange juice and zest until smooth. Drizzle the glaze over the cooled scones.


“I rarely buy buttermilk because it’s so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in  a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled,” says Allison.

For this recipe, go to:

See Irish Soda Bread Scones at:

For more recipes, go to:

For partnerships, go to:  <

For foodgawker recipes, see:

*Sigona’s Farmers Market is a small, family-owned produce and specialty foods market with locations in Redwood City and Palo Alto, CA. We welcome you to come to Sigona’s where you’ll take a step back in time to an old-fashioned, open-air market to taste, feel and experience the way a fresh market used to be. At Sigona’s you’ll find locally grown, organic and best-quality seasonal produce, local and globally sourced specialty foods, gourmet ingredients, over 250 varieties of artisan cheeses, fresh-cut flowers, microbrews and wine, fresh press and seasonal olive oils and balsamics, specialty dried fruits and nuts and more. See:


Connect at:



Get the Mirror-Spectator Weekly in your inbox: