A nutty and sweet breakfast treat that is delicious with tea or coffee.
Yield 16
Prep Time 15 minutes
Total Time 12-15 minutes
Directions
Yield 16
Prep Time 15 minutes
Total Time 12-15 minutes
Ingredients
For the Scones:
- 2 1/4 cups all purpose flour
- 1/4 cup Nature Nate’s Raw & Unfiltered Honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whipping cream
- 1/2 cup golden raisins, chopped
For the Icing:
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons butter, softened
- 1/4 cup Nature Nate’s Raw & Unfiltered Honey
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup pistachios, well chopped
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Directions
Scones:
Preheat oven to 400 degrees. 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/honey mixture into the center and stir until just combined. Gently knead several times on floured surface (using remaining 1/4 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.
