A nutty and sweet breakfast treat that is delicious with tea or coffee.
Yield 16 Scones
Prep Time 15 Minutes
Total Time 30 Minutes
Directions
Yield 16 Scones
Prep Time 15 Minutes
Total Time 30 Minutes
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
Directions
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.
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