Buttery and delicate White Chocolate Macadamia Nut Scones topped with a light almond glaze – a no-fuss recipe that’s perfect for for any day of the week...
White Chocolate Macadamia Nut Scones
- Servings: 1 scone
- Yield: 4 servings
- Prep Time: 10 min
- Cooking Time: 15 min
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons granulated sugar
- ½ cup (1 stick) cold butter, cut into small pieces
- ½ cup milk
- 1 egg
- ½ 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
- ½ 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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