Breakfast & Brunch:

Honey Pistachio Scones

A nutty and sweet breakfast treat that is delicious with tea or coffee.

Yield 16 Scones
Prep Time 15 Minutes
Total Time 30 Minutes



  • 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


  • 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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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.


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

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