White Chocolate Macadamia Nut Scones

 Buttery and delicate White Chocolate Macadamia Nut Scones topped with a light almond glaze – a no-fuss recipe that’s perfect for the weekend…

Four White Chocolate and Macadamia Nut Scones topped with glaze on a cooling rack

Scones are probably the easiest of breakfast pastries to throw together.  They’re just about as easy to make as biscuits but they taste much better.  Scones have a subtle sweetness and crumbly, buttery texture and are ideal for lazy mornings where relaxation is on the menu.Three White Chocolate and Macadamia Nut Scones topped with glaze on a large plate

Simple ingredients for simple and delicious scones!

White chocolate and macadamia nuts go so well together.  The creamy white chocolate alongside the crunchy buttery macadamia nuts.  Heavenly!

Three White Chocolate Macadamia Nut Scones topped with glaze on a large plate next to a small bowl of macadamia nuts and a small container of almond extract

I topped these scones with a simple powdered sugar glaze and crushed white chocolate chips.

White Chocolate and Macadamia Nut Scones ZagLeft
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5 from 1 vote

White Chocolate Macadamia Nut Scones

Buttery and delicate White Chocolate Macadamia Nut Scones topped with a light almond glaze.
Prep Time10 mins
Cook Time15 mins
Total Time20 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 white chocolate chips plus a few more crushed for topping
  • FOR THE GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon almond extract

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 and white chocolate chips.
  • 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, cream and almond extract until smooth. The glaze should have enough liquid in it to drizzle onto the scones so add a little more cream if necessary. Top with crushed white chocolate chips.

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