Raspberry Pistachio Scones with Lemon Glaze

INGREDIENTS

2 cups

(285 grams) unbleached all-purpose flour, plus more for dredging

2 tbsp

granulated sugar

1 tbsp

baking powder

1/2 tsp

salt

1/3 cup

whole pistachios

8 tbsp

or 1 stick (230 grams) unsalted butter, chilled and cut into 1/2-inch cubes

1 cup

chilled heavy cream + 2 tablespoons (for brushing)

4 oz

fresh or frozen raspberries

1 tbsp

demerara or turbinado sugar

3/4 cup

powdered sugar

1 tbsp

freshly squeezed lemon juice

1 tsp

heavy cream or milk

2 tbsp

whole pistachios, ground finely