Raspberry White Chocolate Scones with Macadamia Nuts

These Raspberry White Chocolate Scones with Macadamia Nuts are the scones of my dreams…flaky, sweet, and SO easy to make!

I have to admit, I’m not much of a breakfast person.  Mostly because I am not a morning person, at all.  I want easy in the morning.  Usually a smoothie and some toast with peanut butter is all I’m up for making.

On the rare occasion that I do bake something fresh for breakfast, it is just such a nice feeling…the warmth of the kitchen, the lovely smells, and the feeling that you’ve been productive right off the bat in the morning.

You feel like you’ve earned a leisurely breakfast with a cup of coffee and a nice fresh scone.  A raspberry white chocolate scone!

Then I always wonder why I don’t do this more often!

Raspberry White Chocolate Scones with Macadamia Nuts

Raspberry White Chocolate Scones with Macadamia Nuts

I need to remind myself more often of how easy it is to whip up a batch of scones.  Ridiculously easy.  These raspberry white chocolate scones can be on your plate/in your belly in under 30 minutes!

So easy I could do it in a near comatose/semi-zombie state of mind.  Aka: pre-coffee.

One bowl.  15 minutes and they’re in the oven.  My kinda breakfast.  And there’s chocolate involved…so definitely my kind of breakfast!

Raspberry White Chocolate Scones with Macadamia Nuts

Raspberry White Chocolate Scones with Macadamia Nuts

I have wanted to pair raspberries and macadamia nuts for a few weeks now…and I attempted to do so in some raspberry crumb bars last week-end.  Before I knew what was happening, there was $10 worth of ground macadamia nuts in the crumb bars, and they ended up just heavy and dense…not the light and tropical-y type of flavor I was going for.

So round 2 was these raspberry white chocolate scones…with the perfect balance of crunchy macadamia nuts and bright raspberry flavors, all surrounded by buttery, flaky scones.  And then, because I just can’t say no to chocolate, I drizzled some melted white chocolate over top.  The chocolate-raspberry-macadamia nut flavor combo is amazing!

Perfect to jolt me awake.

Have a great Wednesday!

5.0 from 3 reviews
Raspberry White Chocolate Scones with Macadamia Nuts
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 cups all-purpose flour (250g or fluffed, spooned & leveled)
  • ⅓ cup sugar (76g)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup coarsely chopped macadamia nuts
  • ½ pint raspberries cut in half (approximately 1 cup, reserve 10 or so to press into scones)
  • ¾ cup + 2 tbsp buttermilk (plus extra for brushing tops)
  • ⅔ cup white chocolate chips (for drizzling)
  1. Pre-heat oven to 450 F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
  4. Gently fold in the raspberries and macadamia nuts.
  5. Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
  6. Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Press reserved raspberries into tops. Brush tops with a little extra buttermilk.
  7. Bake for 12-13 minutes, until scones are lightly golden
  8. Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.
  1. While scones are in the oven, melt the chocolate in a double boiler, stirring frequently until melted and smooth.
  2. Transfer the chocolate to a plastic bag or icing bag, snip the corner, and drizzle over scones as they cool.
Once chocolate has been drizzled over scones, they are best consumed the same day.

 Scones adapted from My Recipes.com

Products used in this recipe:

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