Pineapple Macadamia Scone Recipe
Make Pineapple Macadamia Scone Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Glaze (optional)
Method
Dough
- 1
Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place a cast-iron skillet or baking stone in the oven if you prefer a crisper bottom (optional).
- 2
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tbsp granulated sugar, and 1 tsp fine sea salt until evenly mixed.
- 3
Cut in the butter
Add 12 tbsp cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
- 4
Mix wet ingredients
In a small bowl, whisk together 1 large egg, 3 tbsp heavy cream, 3 tbsp buttermilk (or milk + lemon juice), and 1 tsp vanilla extract until combined.
- 5
Fold in pineapple and macadamia nuts
Toss 1 cup finely chopped fresh pineapple (well drained if very juicy) and 3 tbsp toasted roughly chopped macadamia nuts with a tablespoon of the flour mixture to prevent sinking. Fold this mixture into the dry ingredients so fruit and nuts are evenly distributed.
- 6
Form the dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or your hands, gently mix just until a shaggy dough forms. Do not overwork — there should still be some visible dry flour and butter bits. If the dough seems too dry, add up to 1–2 tbsp additional buttermilk, 1 tsp at a time, until it holds together when pressed.
- 7
Shape the scones
Turn the dough out onto a lightly floured surface and gently press it into a 7–8 inch (18–20 cm) round about 1 to 1¼ inches thick. Use a bench scraper or sharp knife to cut the round into 8 equal wedges. Alternatively, form into 2 rounds and cut into 4 each for smaller scones.
- 8
Chill briefly (optional)
For slightly taller, flakier scones, place the cut wedges on the prepared baking sheet and chill in the refrigerator for 10–15 minutes while the oven finishes preheating.
- 9
Egg wash and sugar
Whisk a small splash of beaten egg or cream and brush lightly over the tops of the scones. Sprinkle the tops with 1 tbsp coarse sanding sugar or extra granulated sugar for shine and texture.
- 10
Bake
Bake in the preheated 400°F (200°C) oven for 15–18 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean (avoid hitting bits of pineapple). Baking time may vary with oven — check at 14 minutes if smaller scones.
- 11
Cool
Remove the scones from the oven and transfer to a wire rack. Let cool for at least 10 minutes before glazing or serving so the crumb finishes setting.
Glaze (optional)
- 12
Make glaze
In a small bowl, whisk together 1 cup powdered sugar, 1 tbsp fresh pineapple juice (or water), and 1 tsp vanilla extract until smooth. Add more juice, a few drops at a time, if needed to reach a thick but pourable consistency.
- 13
Glaze scones
Once scones have cooled for 10 minutes, drizzle the glaze over the warm (not hot) scones with a spoon or small piping bag. Let glaze set for 10–15 minutes before serving.