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

Ingredients

  • 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

Instructions

Scones:

    • 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.

Chocolate

  • 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.

Notes

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

Leave a Reply