Pineapple Macadamia Scone Recipe

Adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Drain the crushed pineapple in a fine-mesh sieve set over a bowl for 10 minutes, pressing gently to remove excess juice. Pat dry with paper towels until mostly dry; you want moist fruit but not wet. Reserve 1 tablespoon of the drained juice for the glaze if using.

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining (about 6–8 minutes by hand). Work quickly to keep butter cold.

Fold the drained pineapple, toasted chopped macadamia nuts, and lemon zest into the flour-butter mixture until evenly distributed. The pieces of butter should still be visible in the mixture.

In a small bowl whisk together the egg, 3 tablespoons heavy cream, and vanilla extract. Pour the wet mixture over the dry mixture. Using a flexible spatula or your hands, gently bring the dough together until it holds but is still slightly shaggy and a bit sticky; do not overmix. If dough seems too dry, add up to 1 tablespoon additional cream; if too wet, add 1–2 tablespoons flour.

Turn the dough out onto a lightly floured surface and gently pat it into a 7- to 8-inch circle about 1-inch thick. Use a bench scraper or sharp knife to cut the circle into 8 wedges, or use a 2½-inch round cutter to make individual scones. Transfer wedges (or rounds) to the prepared baking sheet, spacing 1–2 inches apart.

Brush the tops of the scones lightly with a little extra heavy cream for sheen. If desired, sprinkle a few small pieces of chopped macadamia or a light dusting of sugar on top.

Bake in the preheated oven for 15–18 minutes, or until the scones are golden at the edges and a toothpick inserted into the center comes out clean. Rotate the baking sheet once halfway through baking for even color.

Remove from oven and cool on the baking sheet for 5 minutes, then transfer scones to a wire rack to cool for an additional 10–15 minutes.

Whisk the powdered sugar with 1 tablespoon reserved pineapple juice (or water) and 1 teaspoon vanilla until smooth. The glaze should be pourable but thick; add a few drops more liquid if needed. Drizzle or brush the glaze over warm but not hot scones. Allow glaze to set for 10–15 minutes before serving.