2 cups flour
1/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/2 cup chopped pistachios
1/2 cup (1 stick) of butter (frozen)
1 egg
1/2 cup heavy cream
1/4 tsp vanilla
1 TBS honey
Whisk the dry ingredients together in a bowl. Grate the frozen butter over the dry ingredients and mix in with a fork until it resembles a coarse meal. Stir in the pistachios. Lightly whisk the cream, egg, vanilla, and honey. Stir the wet ingredients into the dry until combined -don’t over mix. Lay the dough out on a lightly floured work surface and lightly knead about 4 times. Pat into a 9 inch circle, about 1 inch thick. Cut into 8 triangles, transfer to a parchment paper lined baking sheet. Bake at 400 degrees for 18-20 minutes, until golden brown. While they are cooling make the glaze by whisking 1/2 cup powdered sugar, 1 TBS milk, 1TBS honey. Drizzle the glaze over the warm scones and sprinkle with a few chopped pistachios.
