These White Chocolate Macadamia Nut Scones are soft, slightly sweet, easy to make and loaded with macadamia nuts and white chocolate chips! These pair perfectly with a cup of coffee or tea for breakfast, afternoon tea or dessert.
Ingredients for White Chocolate Macadamia Nut Scones
These delicious white chocolate macadamia nut scones call for 10 ingredients… mostly pantry staples. Be sure to follow the recipe card at the bottom of this post very closely since temperature will matter for this recipe. You will need:
- all purpose flour
- baking powder
- unsalted butter
- vanilla extract
- white chocolate chips
- macadamia nuts
How to Make White Chocolate Macadamia Nut Scones
Scones can seem intimidating to make but I promise this recipe is very forgiving. Here is how to make them:
- Combine your dry ingredients in a large bowl: flour, sugar, baking powder and salt.
- Add VERY COLD unsalted butter cut into chunks and cut butter into the dry ingredients until it is a course meal. It will look similar to a course crumb topping. This can be done with two forks, a pastry cutter, or hands (if you work fast since you want the butter to stay as cold as possible).
- Once that is done, add in the nuts and chocolate chips and stir in gently.
- In a separate bowl, quickly whisk together the liquid ingredients: egg, milk and vanilla. Then, pour into dry ingredients and mix just until incorporated.
- Now, for the fun part! Flour the counter or a piece of parchment paper with a good amount of flour. Dump out the dough onto the lightly floured surface and add a little flour at a time until the dough isn’t super sticky. You want to it not stick to your hands as easily but you will still have a soft dough.
- Shape into a circle about 1″ thick. Don’t worry about it being perfect since you are going to cut it into triangles.
- Cut into 8 scones and place scones onto a parchment lined baking sheet. Brush tops of scones with milk and bake at 375 degrees for 18-22 minutes or until lightly golden brown.
Frequently Asked Questions
Yes! You actually have two options here. You can freeze them after they are cut into triangles (before brushing with milk) or after they are baked. The best results would be to freeze them before baking so that they are super fresh when you serve them. You also don’t have to freeze the whole batch, you could bake half and freeze half. See below how to freeze them.
To freeze them, lay out on a baking sheet and let freeze solid before placing in a freezer zip lock bag. Then, when you are ready to bake, bake them right from the freezer. Brush with milk and put in the oven. The baking time will be a little bit longer but other than that it is the same process.
Absolutely! Using cold butter for scones is required to get the tender and fluffy texture associated with scones. If the butter is too warm the scones will come out much more dense.
Yes! Try this recipe with other mix-ins such as lemon zest and raspberries, orange zest and dried cranberries, chocolate chips, etc. Keep the dough the same and easily change the flavor.
Yes! The cold butter gives scones their light and fluffy texture. If you use room temperature or melted butter you will not get the same result.
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Looking for more recipes like these White Chocolate Macadamia Nut Scones? For breakfast, try our Bacon and Cheese Quiche, Banana Scones, Strawberry Dark Chocolate Banana Muffins, Dark Chocolate Walnut Biscotti, Sour Cream Coffee Cake, Sausage Egg Casserole or Very Berry Blueberry Muffins. For dessert, try our Nutella Chickpea Brownies, Pumpkin Oatmeal Chocolate Chip Bars, Black Moon Whoopie Pies, or Snickerdoodles.
- 2 cups all purpose flour, plus extra for shaping
- 1/3 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed and very cold
- 1/2 cup milk, plus more for brushing
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, halved or chopped
- Preheat oven to 375 degrees.
- Combine your dry ingredients in a bowl: flour, sugar, baking powder and salt.
- Add very cold butter cut into chunks into dry ingredients. Cut into the dry ingredients until it is a course meal. It will look similar to a crumb topping. This can be done with two forks, a pastry blender, or hands (if you work fast since you want the butter to stay as cold as possible).
- Next, add in the nuts and chocolate chips and stir in gently.
- In a separate bowl, quickly whisk together the egg, milk and vanilla. Then, pour into dry ingredients and mix just until incorporated.
- Flour the counter or a piece of parchment with a good amount of flour. Dump out the dough and add a little flour at a time until the dough isn't super sticky.
- Shape into a circle about 1" thick.
- Cut into 8 scones (or 16 small scones) and move onto a parchment lined baking sheet. Brush with milk and bake at 375 degrees for 18-22 minutes or until lightly golden brown. *If making 16 small scones start with 12 minutes and add time as necessary.
Be sure to use very cold butter or the consistency of the scones will not be flaky.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 355mgCarbohydrates: 41gFiber: 2gSugar: 15gProtein: 6g