Raspberry White Chocolate Scones with Macadamia Nuts

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

Prep Time15

Cook Time13

Total Time28

Course: Breakfast

Cuisine: American

Servings:

Calories: 279kcal

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

Pre-heat oven to 450 F.
In a large bowl, combine flour, sugar, baking powder, and salt.
Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
Gently fold in the raspberries and macadamia nuts.
Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
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.
Bake for 12-13 minutes, until scones are lightly golden
Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.

While scones are in the oven, melt the chocolate in a double boiler, stirring frequently until melted and smooth.
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.