Memorial Day Weekend always seems to be the kick off of summer, and these tropical macadamia nut scones are the perfect accompaniment to any of your weekend festivities! If you haven’t already figured it out, I love scones, and try to find different recipes and ways to make them fun. This recipe came about as I was trying to make a sweet treat reminiscent of summer. What’s more iconic to summer than coconuts and macadamia nuts? Not much else in my book.
These tender and sweet tropical macadamia nut scones instantly transport you to a tropical getaway, and are perfect to bring to a memorial day brunch, or to indulge in alongside your family and friends! Best of all, they are made entirely in the food processor which makes for a super quick and easy recipe!
Tropical Macadamia Nut Scones:
- 2 1/4 cup all-purpose flour
- 1 tbs baking powder
- 1/4 cup + 2 tbs granulated sugar
- 2 sticks cold, salted butter diced into cubes
- 2 tbs Greek yogurt
- 4 tbs coconut milk, divided
- 1 vanilla bean
- 2 large eggs beaten
- 1/2 cup shredded unsweetened coconut
- 1/2 cup roasted unsalted macadamia nuts
- 2 cups powdered sugar
Start by preheating the oven to 400 degrees. Combine the flour, baking powder, and sugar in the bowl of a food processor, and pulse to combine. Next add in the cold, cubed butter and pulse until butter is cut into dry ingredients and is strewn throughout the mixture. It will have the texture of a coarse meal. Add in the coconut and macadamia nuts and pulse so they get evenly distributed throughout the dry ingredients. NOTE** the coconut and macadamia nuts will break down quickly. the longer you keep the food processor going, the more they will break down, so if you want bigger chunks, just barely pulse the mixture to combine it all.
Combine the eggs, 2 tbs coconut milk, yogurt, and the seeds of half a vanilla bean in a separate bowl and mix well. If you’re wondering how to get the seeds out of a vanilla bean, refer to this video for a tutorial. NOTE** if you don’t have a vanilla bean, sub in 1.5 tsp vanilla extract. Add the wet ingredients into the dry in a slow and steady stream, pulsing the food processor as you go to create a sticky dough. You just want to continue pulsing until a sticky dough comes together and is formed. Do not over mix.
Dump the dough out onto a well-floured surface and be sure all ingredients are combined. Flour your hands and a rolling pin and roll the dough into a rectangle 4-5 inches wide, and about 1 inch thick. You may see lumps of butter in the dough. Cut into 3-inch rounds with a plain or scalloped edge cutter and place on a baking sheet lined with parchment paper, 1-2 inches apart. NOTE: If you aren’t going to bake them right away or have to bake one cookie sheet of them at a time, put the rolled out and cut scones on a cookie sheet in the fridge. This way they will be ready to bake when you’re ready, and the butter will stay cold, creating a flaky scone.
Bake at 400 degrees for 13 to 14 minutes until the scones are lightly golden and tender.
Let them cool while you create the glaze. Combine 2 cups powdered sugar with 2 tbs coconut milk, and the seeds from half a vanilla bean (sub vanilla bean seeds with 1 tsp vanilla extract). You want the glaze to be thick enough that it will stay on the top of the scones and not slide off, but if it’s too thick, add more coconut milk 1 tsp at a time until you get the consistency you want. You want the glaze to be the consistency of thick glue.
Once the scones are cool, glaze them. I find the best way to do it is to dunk the top of the scones in the glaze, but you can do it with a knife or spatula if you prefer.
These tropical macadamia nut scones won’t last long around a group of hungry friends, but if you do manage to save some, they keep well in a ziplock freezer bag in the fridge for up to a week and a half.
