Tropical Scones
Submitted by colejean
Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that’s brunch-table worthy and freezer friendly.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minThese scones are basically a Hawaiian vacation in wedge form.
A flaky, buttery base gets packed with dried papaya, dried pineapple, crunchy macadamia nuts, shredded coconut, and chunks of white chocolate. Every bite is a different combination of chewy, crunchy, sweet, and buttery.
Pat the dough into a round, score it into 8 wedges, and bake until golden on top. They come out warm, fragrant, and completely irresistible with a cup of coffee or tea.
They freeze well too, so bake a batch and stash the extras for lazy weekend mornings.
Pro Tips
- Keep the butter cold and work it in quickly. Warm butter means flat, dense scones. Cold butter creates those flaky, layered pockets you want.
- Chop the dried fruit into small, even pieces so every wedge gets a good mix of papaya and pineapple.
- Don’t twist the knife when cutting the wedges. A clean downward press gives the scones the best rise in the oven.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly butter a 9 inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into ½ inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the milk, egg, and vanilla.
Add the milk mixture to the flour mixture and stir to combine.
Stir in the papaya, pineapple, macadamia nuts, coconut, and white chocolate until evenly distributed.
With lightly floured hands, pat the dough into a 8 inch circle in the center of the prepared baking sheet.
With a serrated knife, cut into 8 wedges.
Bake for 18 to 20 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes.
Using a spatula, transfer the scones to a wire rack to cool.
Recut into wedges, if necesary.
Serve warm, or cool completely and store in an airtight container.
These freeze well.
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