White Chocolate–Macadamia Drop Scones

White Chocolate-Macadamia Drop Scones

These toothsome White Chocolate–Macadamia Drop Scones are perfect when topped with lightly sweetened whipped cream. 

White Chocolate–Macadamia Drop Scones
Serves: 20
  • 2 cups all-purpose flour
  • ⅓ cup plus 2 tablespoons granulated sugar, divided
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cubed
  • ½ cup white chocolate chips
  • ½ cup chopped macadamia nuts
  • ⅔ cup buttermilk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in white chocolate chips and macadamia nuts.
  3. In a medium bowl, whisk together buttermilk, egg, and vanilla extract. Add to flour mixture, stirring until dough is just combined.
  4. Drop dough by heaping teaspoonfuls 2 inches apart onto prepared baking sheets. Sprinkle dough evenly with remaining 2 tablespoons sugar.
  5. Bake until lightly browned, 14 to 16 minutes. Serve warm or at room temperature.
Recommended Condiment: Lightly sweetened whipped cream


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