Ingredients

Scones

• ¼ cup Nate’s 100% Pure Honey
• 1 cup whipping cream
• 2¼ cups all-purpose flour, divided
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup golden raisins, chopped

Icing

• 1½ cups confectioner’s sugar
• 3 Tbsp butter, softened
• ¼ cup Nate’s 100% Pure Honey
• ½ tsp lemon zest
• 1 Tbsp lemon juice
• ½ cup pistachios, well chopped

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Scones

Preheat oven to 400°F. Stir honey into whipping cream until evenly blended.

In a medium-sized mixing bowl, stir together 2 cups flour, baking powder, salt and chopped raisins. Pour cream and honey mixture into the center and stir until just combined.

Gently knead several times on floured surface (using remaining ¼ cup flour). Shape into a rectangle and cut into 16 triangular pieces. Bake for 12-15 minutes on a baking sheet. While warm, ice with recipe below.

Icing

Stir all but pistachios until well combined. This will be thick. Spread gently on top of warm scones. Top with chopped pistachios.