Breakfast & Brunch:

Honey Pistachio Scones

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

Yield 16
Prep Time 15 minutes
Total Time 12-15 minutes


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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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.


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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