Buttery and delicate White Chocolate Macadamia Nut Scones topped with a light almond glaze – a no-fuss recipe that’s perfect for the weekend…
Last weekend, my daughter and I did some morning baking together. She’s thirteen and enjoys experimenting with recipes. After reading the paper and sitting outside with my husband and daughter, I told them I thought I would go inside and whip up a batch of scones. I asked them what kind of scones they thought I should bake and Colleen came up with this delicious combination. 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.
We made these scones together in the kitchen. Rather, Colleen made them. I just told her what ingredients to add to the bowl. Simple ingredients for simple and delicious scones.
I loved the combination Colleen picked – white chocolate and macadamia nuts. They go so well together. The creamy white chocolate alongside the crunchy buttery macadamia nuts. Heavenly!
We topped these scones with a simple powdered sugar glaze and crushed white chocolate chips because as Colleen convinced me that we could never have too many white chocolate chips in a scone. She was right.
Colleen and I bake together often. Baking with my daughter has become a special time for me. I no longer try to monopolize the baking process because I can perhaps do it quicker or with less mess. I’m slowing down and using our baking times together to create special memories for both of us, because time flies way too quickly and I want to savor every minute.
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- 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
- 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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