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A wonderful recipe for butter-rich Cherry and Macadamia Nut Scones filled with big chunks of fresh cherries and chopped macadamia nuts and topped with a sweet sugary glaze.
I first made these Cherry and Macadamia Nut Scones a little over a month ago. The beauty of making a recipe and holding off on posting it is that I can make the item over and over again to make sure I’ve got the recipe just right. These are perfect, I guarantee it!
These scones are moist and slightly sweet and the cherries go so well with the buttery taste of the macadamia nuts. I topped each scone with a simple powdered sugar glaze which added an extra touch of sweetness.
If you don’t have a cherry pitter, I suggest you go out and get one as soon as you can. They are life changing! Not kidding. I put off getting one for years and I right now, I have no idea why. I tend to hold off on purchasing things until I know beyond the shadow of a doubt that I will use it. My husband actually picked up my cherry pitter for me and I’m eternally grateful. They’re not expensive and if you like fresh cherries as much as I do, you’ll need one of these little gadgets.
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Cherry and Macadamia Nut Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 cup cold butter cut into small pieces, 1 stick
- 1/2 cup milk
- 1 egg
- 1/2 cup roughly chopped macadamia nuts
- 1 cup fresh cherries pitted and cut in half
- FOR THE GLAZE
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- In a mixing bowl, stir together the flour, baking powder, salt, baking soda and sugar.
- Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
- Stir in the chopped macadamia nuts.
- Gently fold in the cherries. Be careful not to use too much force when mixing in the cherries or you'll end up with purple dough.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle)
- Cut the dough into 8 wedges.
- Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
- Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
- TO PREPARE THE GLAZE
- In a small bowl, whisk together the powdered sugar and cream until smooth. The glaze should have enough liquid in it to drizzle onto the scones so add a little more cream if necessary.
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