Food Recipes White Chocolate Macadamia Nut Scones Be the first to rate & review! White chocolate and macadamia nut is a proven winning combo in cookies, so it’s no surprise that the duo is right at home between the flaky layers of a scone. Each scone is blanketed in a buttery caramel glaze, a few more macadamia nuts for crunch, and some flakes of sea salt for an elegant finish. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on March 18, 2020 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 30 mins Yield: 12 scones Ingredients SCONES 3 cups all-purpose flour, plus more for work surface ½ cup packed light brown sugar 1 tablespoon baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 6 tablespoons cold unsalted butter, cut into ½-in. pieces ¾ cup chopped macadamia nuts ½ cup white chocolate chips 1 cup whole milk GLAZE 4 tablespoons (½ stick) unsalted butter ½ cup packed light brown sugar ¼ cup whole milk ½ teaspoon kosher salt ¼ cup chopped macadamia nuts Flaky salt, for serving (optional) Directions Preheat oven to 450°F. Line a baking sheet with parchment paper. Make the scones: Place flour, sugar, baking powder, salt, and baking soda in a food processor and pulse to combine. Add butter and pulse until sandy. Transfer to a large bowl; stir in nuts and white chocolate chips. Make a well in dry ingredients and gradually add milk, using a fork to stir into a shaggy dough. Turn onto a lightly floured surface and gently knead until no dry spots remain. Roll dough to an 8-by-10 inch rectangle, about ¾ inch thick; cut into 12 squares and transfer to prepared sheet. Bake until golden, 12 to 15 minutes, rotating halfway through. Make the glaze: Melt butter in a medium pot over medium. Add sugar and cook, stirring, until sugar is melted and smooth. Remove from heat and add milk (mixture will bubble and seize). Bring to a boil, reduce heat to medium, and cook, stirring, until smooth and caramel colored, 8 to 10 minutes. Stir in kosher salt. Spoon 1 tablespoon glaze over each scone. Top with nuts and flaky salt, if using. White chocolate and macadamia nut is a proven winning combo in cookies, so it’s no surprise that the duo is right at home between the flaky layers of a scone. Each scone is blanketed in a buttery caramel glaze, a few more macadamia nuts for crunch, and some flakes of sea salt for an elegant finish. Get the recipe: White Chocolate Macadamia Nut Scones. Victor Protasio Rate it Print