Pineapple Macadamia Scone Recipe

Preheat and prep pan

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat. If using fresh pineapple, finely dice and pat dry on paper towels to remove excess moisture.

Toast macadamias and coconut

Spread macadamia nuts and shredded coconut (if using) on the prepared baking sheet or a small separate sheet. Toast in the preheated oven 5–7 minutes, stirring once, until nuts are fragrant and lightly golden. Watch carefully to avoid burning. Let cool, then coarsely chop the macadamias if not already chopped.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and 1/2 teaspoon salt until evenly distributed.

Cut in the butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take 3–5 minutes. Chilled pea-sized butter bits create flaky layers.

Mix wet ingredients

In a separate small bowl or measuring cup, whisk together 1 cup heavy cream, the egg, and 1 teaspoon vanilla until smooth.

Combine wet and dry

Make a well in the center of the flour-butter mixture and pour in about two-thirds of the cream mixture. Using a spatula or wooden spoon, gently fold the mixture together until it just begins to hold — do not overmix. If the dough seems dry, add the remaining cream mixture a tablespoon at a time until the dough holds together but is still slightly shaggy and sticky. The total dough should be moist but firm enough to handle.

Add mix-ins

Fold in the toasted macadamia nuts, diced pineapple, and toasted coconut (if using) until distributed evenly, taking care not to overwork the dough which will make scones tough.

Shape into a disk

Turn the dough out onto a lightly floured surface. Gently press or pat the dough into a circle about 8 inches (20 cm) in diameter and roughly 1 to 1 1/4 inches (2.5–3 cm) thick. Do not roll aggressively — use your hands or a lightly floured rolling pin with minimal motion.

Cut scones

Using a bench scraper or sharp knife, cut the disk into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart. Alternatively, brush the top of each scone lightly with a little extra heavy cream for a golden top, and sprinkle a pinch of coarse sugar if desired.

Bake

Bake scones in the preheated 400°F (205°C) oven for 16–20 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep scones tender. Remove from oven and transfer to a wire rack to cool for 10–15 minutes.

Make glaze

While scones cool slightly, whisk the confectioners' sugar with 1 tablespoon fresh pineapple juice or milk and a pinch (1/8 tsp) of salt until smooth. If glaze is too thick, add juice or milk in 1/4 teaspoon increments until it reaches a drizzle consistency.

Glaze scones

Drizzle or brush the glaze over the warm (not piping hot) scones. The glaze will set as it cools. Optionally sprinkle a few chopped macadamias or a small piece of reserved pineapple on each scone for garnish.

Serve

Serve warm or at room temperature. Scones are best the day they are made but will keep in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes to refresh.