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.


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins
12 scones


Ingredient Checklist


Instructions Checklist
  • 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.