Maui Scones
Transport your taste buds to the tropics with these delightful Maui Scones, a flavorful twist on the classic baked treat! Bursting with vibrant, island-inspired ingredients like sweet crushed pineapple, shredded coconut, and buttery macadamia nuts, these scones strike the perfect balance between tender, flaky, and indulgently rich. Finished with a sprinkle of demerara sugar for a satisfying crunch, this easy-to-make recipe is ready in just 35 minutes, making it a perfect choice for breakfast, brunch, or an afternoon snack. Serve these golden treasures warm with a dollop of clotted cream or a drizzle of honey to elevate your bakery-style experience at home. A true ode to Hawaiian flavors, Maui Scones are sure to become your next go-to dessert or morning pick-me-up!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 0.5 cup canned crushed pineapple, well-drained
- 0.5 cup sweetened shredded coconut
- 0.3 cup chopped macadamia nuts
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons demerara sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts until evenly distributed.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and egg.
Pour the wet ingredients over the dry ingredients, then gently mix with a wooden spoon or rubber spatula until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch-thick circle and cut into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops with demerara sugar for added texture and sweetness.
Bake for 18-20 minutes, or until the scones are golden brown on the edges and firm to the touch.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or a drizzle of honey.
Nutrition Facts
Calories |
3655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 256.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 138 mg | 11% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 690 mg | 15% | |
*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.
