Strawberry, macadamia nut, and chocolate chip scones

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 15.0 g
  • Cholesterol: 40.1 mg
  • Sodium: 234.5 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Strawberry, macadamia nut, and chocolate chip scones calories by ingredient
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Introduction

These are a bit of a splurge (but can be made lower in fat by using milk for the heavy cream and by omitting the chocolate chips and the nuts) but they're very very tasty. These aren't the super sweet type of scone you'll get in Starbucks; they're more like traditional English scones. These are a bit of a splurge (but can be made lower in fat by using milk for the heavy cream and by omitting the chocolate chips and the nuts) but they're very very tasty. These aren't the super sweet type of scone you'll get in Starbucks; they're more like traditional English scones.
Number of Servings: 12

Ingredients

    2 C flour (I use half whole wheat)
    1 T baking powder
    1/2 t salt
    2 T sugar
    5 T unsalted butter, cold, cut into chunks
    1 C heavy cream (or milk)
    1 C strawberries (or blueberries, or peach slices, or other fruit)
    1 oz macadamia nuts, chopped
    2 T chocolate chips, chopped (I used extra dark)

Directions

Preheat the oven to 400 degrees F.

Mix together the dry ingredients. Using two forks, a pastry blender or your hands, cut in the butter until the mixture looks like coarse crumbs. Make a well in the center and pour in the cream. Fold together just to incorporate - try not to over mix. (The dough will be a little crumbly.) Carefully mix in the fruit and nuts and other additives.

Press the dough onto a cutting board and shape into a rectangle about 12" long by 3" wide. Cut the rectangle into quarters, and then either into wedges by cutting the quarters diagonally (making eight large scones) or cut the rectangle into sixths and then into diagonal wedges (making 12 smaller scones).

Place onto a baking sheet lined with parchment paper and bake for 15-20 minutes or until beautifully brown.

Be careful - they're very hot and you'll want to eat them right away. Let them cool for a minute!

Serving Size: 12 scones (or more, depending on how you cut them)

Number of Servings: 12

Recipe submitted by SparkPeople user STASIASMITH.

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