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Challenge: Reinventing Breakfast

White Chocolate Macadamia Nut Scones

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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
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon almond extract


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  2. In a mixing bowl, stir together the flour, baking powder, salt, baking soda and sugar.
  3. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
  4. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
  5. Stir in the chopped macadamia nuts and white chocolate chips.
  6. 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)
  7. Cut the dough into 8 wedges.
  8. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
  9. Let cool on baking sheet for a minute or so, then transfer onto a wire rack.
  11. 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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