Ginger Macadamia Nut Scones
Elevate your breakfast or afternoon tea with these buttery, crumbly Ginger Macadamia Nut Scones, a delightful treat brimming with bold flavors and irresistible textures. The warmth of finely chopped candied ginger pairs beautifully with the subtle crunch of buttery macadamia nuts, creating the perfect balance of sweet, spicy, and nutty goodness. Made with heavy cream for tender richness and finished with a sprinkle of turbinado sugar for a golden, caramelized crust, these scones are ideal for both casual brunches and special occasions. Easy to make in under 35 minutes, they’re perfectly served warm with a dollop of butter, clotted cream, or your favorite jam. Whether you’re entertaining or looking for a unique homemade baked good, this ginger-macadamia scone recipe promises to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream (plus 2 tbsp for brushing)
- 1 teaspoon Vanilla extract
- 0.5 cup Candied ginger (finely chopped)
- 0.5 cup Macadamia nuts (roughly chopped)
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the candied ginger and chopped macadamia nuts until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and shape it into a circle approximately 1-inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the extra heavy cream and sprinkle with turbinado sugar, if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top.
Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature with butter, clotted cream, or your favorite jam.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.5 g | 262% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 183.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
