Raspberry White Chocolate Scones with Macadamia Nuts

These Raspberry White Chocolate Scones with Macadamia Nuts are the scones of my dreams…flaky, sweet, and SO easy to make!
  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Total Time: 28 mins


  • 2 cups all-purpose flour 250g or fluffed, spooned & leveled
  • 1/3 cup sugar 76g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/2 cup coarsely chopped macadamia nuts
  • 1/2 pint raspberries cut in half approximately 1 cup, reserve 10 or so to press into scones
  • 3/4 cup + 2 tbsp buttermilk plus extra for brushing tops
  • 2/3 cup white chocolate chips for drizzling



    • Pre-heat oven to 450 F.
    • In a large bowl, combine flour, sugar, baking powder, and salt.
    • Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
    • Gently fold in the raspberries and macadamia nuts.
    • Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
    • Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Press reserved raspberries into tops. Brush tops with a little extra buttermilk.
    • Bake for 12-13 minutes, until scones are lightly golden
    • Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.


  • While scones are in the oven, melt the chocolate in a double boiler, stirring frequently until melted and smooth.
  • Transfer the chocolate to a plastic bag or icing bag, snip the corner, and drizzle over scones as they cool.


Once chocolate has been drizzled over scones, they are best consumed the same day.
Source: https://sweetpeasandsaffron.com

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