Cherry and Macadamia Nut Scones

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.

Four Cherry and Macadamia Nut Scones drizzled with icing on a plate next to a ramekin of cherries

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.

Using a cherry pitter to remove pit from cherry

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. 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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Fresh Cherry and Macadamia Nut Scones www.zagleft.com
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5 from 1 vote

Cherry and Macadamia Nut Scones

A wonderful recipe for butter-rich Cherry and Macadamia Nut Scones filled with big chunks of fresh cherries and macadamia nuts and topped with a sweet sugary glaze.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 scones

Ingredients

  • 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

Instructions

  • 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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