Honey Nut Scones

Laura Craig’s Honey Nut Scones entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/3 cup Sue Bee® Spun Honey
  • 2 cups flour
  • 1/2 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cold butter
  • 1/3 cup chopped pecans
  • 1 egg
  • 1/2 cup sour cream


  • 1 tablespoon Sue Bee Spun Honey
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Additional chopped pecans for garnish, optional


  • Preheat oven to 400 F.
  • Combine flour, oats, baking powder and soda.
  • Cut in butter with fork or pastry blender till pea-sized particles form.
  • In a bowl whisk together Sue Bee® honey, egg and sour cream until mixed. Add to flour mixture, along with the pecans. Mixture will be clumpy, but use hands and fork to form a ball.
  • On lightly floured surface, press into 8-inch circle about 2/3-inch thick. Cut into 8 equal wedges. Place on parchment paper-lined cookie sheet about an inch apart.
  • Bake 15 minutes or until light golden brown.
  • While baking, combine glaze ingredients till smooth and a good drizzling consistency.
  • Drizzle glaze over hot scones.
  • Top with additional chopped pecans, if desired.
  • Serve warm or at room temperature.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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