Hi there my name is Shari but you can call me Red, as some do over at my blog Tickled Red. I’m thrilled to be sharing with you a recipe from one of my families’ favorite meals of the day, breakfast. What could be better than to get your morning started with a taste of the tropics? Buttery cream scones filled with Macadamia Nuts and drizzled with Pineapple Glaze. Not much else in my book.
Being the mother and wife of three very active surfers, I have learned the importance of starting our day off right and unfortunately for me, early. There are not many weekends that you will find us sleeping in; it’s all a part of our coastal living. Scones fit into our on-the-go lifestyle perfectly, as well as allowing me to play around with all sorts of fun flavor combinations. Whenever I am longing for Caribbean seas with white sandy beaches, I reach for macadamia nuts and pineapples. Scones also speak to my southern sensibilities since they are basically sweet biscuits.
Now scones may sound difficult but they are fairly simple and once you give these a try, you will be making them all the time. Although scones are best enjoyed hot from the oven, they can be made ahead of time and kept fresh in an air tight container to be relished again the following morning. You can also freeze these.
- 2 cups Unbleached White Flour*
- 1/3 cup Light Brown Sugar
- 3/4 tsp Baking Soda
- 1-1/2 tsp Cream of Tartar
- 1/4 tsp Sea Salt
- 1 cup chopped Macadamia Nuts
- 1/3 cup cold unsalted Butter, cut into pieces
- 1 large Egg, lightly beaten
- 1 tsp pure Vanilla Extract
- 1/2 cup Heavy Cream
- 1/2 stick unsalted Butter, melted
- 1-1/2 cups Powdered Sugar
- 1 cup crushed Pineapple, drained(or unsweetened pineapple juice)
Preheat oven to 375°F, place rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, combine or sift together the flour, sugar, baking soda, cream of tartar and salt. Add the chopped macadamia nuts. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or with your fingertips, the mixture should look like coarse crumbs. In a small bowl whisk together the heavy cream, beaten egg and vanilla. Incorporate the wet mixture into the dry mixture. Gently stir just until combined, do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7-inch round. Then cut the dough into approx. 8 triangles. Place the scones on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little of the remaining heavy cream.
While your scones are baking combine the melted butter, confectioners’ sugar and pineapple juice. Set aside to cool.
Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Drizzle with glaze and enjoy!
Have fun playing around in the kitchen and stop by for breakfast with us anytime.
*[Editor’s Note: You can substitute Whole Wheat Pastry Flour for white flour if you would like to make this recipe whole grain.]