As y’all know I adore anything and everything about breakfast. For a self professed night owl this is a bit odd, I know. When you a marry a surfer though life changes. It becomes all about dawn patrols and falling asleep where you stand before your favorite late night show airs. Never mind staying awake to hear Leno crack a joke. Of course it didn’t help my late night tendencies any when my monkeys came out with the early bird gene as well. What’s up with that?
I will confess that I’m now entranced with early mornings and I mean early. I know, I went from one extreme to the other but watching the sun waken the day one rosy hue at a time, while the world around you remains quite and soft, appeals to me.
After playing around with scones last time I have been hooked. I love that scones are easy, quick and allow me to have fun experimenting with all sorts of unique flavor combinations. They also speak to my southern sensibilities since they are basically sweet biscuits. This past weekend I was craving fresh buttery scones and longing for turquoise seas with palm tree lined beaches. So when I went to make breakfast I reached for macadamia nuts and pineapple for my inspiration. What could be better than to get your morning started with a taste of the tropics? Not much else in my book. Buttery cream scones filled with macadamia nuts and drizzled with Pineapple Glaze it was.
The last time that I made scones for you guys I rolled them. This time I stuck with the traditional method of patting out a round circle and cutting the dough into triangles.
Also brushing the scones with heavy cream right before baking is the key to a beautiful golden crust with these buttery delights.
See! Simply gorgeous. I love how the added cream makes them all golden and flaky.
Drizzle some sweet pineapple glaze over the top and your morning is sublime. Well, mine was anyway but that’s just me. I’m a dough girl who loves sweet treats.
The fact that each bite was full of sweet crunchy macadamia nuts just made me smile even more.
I hope that y’all are having a great week so far and give these breakfast sweets a try this weekend. Have fun playing around with the recipe and making it your own.
Hugs & Kisses,
Macadamia Nut Cream Scones-Makes approx. 8 scones
*Adapted from Joy of Baking Cream Scone recipe*
2 cups White Flour, Unbleached
1/3 cup light brown sugar
3/4 teaspoon baking soda
1-1/2 teaspoon cream of tartar
1/4 teaspoon sea salt
1 cup chopped macadamia nuts
1/3 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream
1/2 stick unsalted butter, melted
1-1/2 cups powdered sugar
1 cup crushed pineapple, drained(or unsweetened pineapple juice)
Preheat oven to 375 degrees , place rack in the middle of the oven. Line a baking sheet with parchment paper.
In a large bowl, combine or sift together the flour, sugar, baking soda, cream of tarter and salt. Add the chopped macadamia nuts. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or with your fingertips, the mixture should look like coarse crumbs. In a small bowl whisk together the heavy cream, beaten egg and vanilla. Incorporate the wet mixture into the dry mixture. Gently stir just until combined, do not over mix.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch round. Then cut the dough into approx. 8 triangles. Place the scones on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little of the remaining heavy cream.
While your scones are baking combine the melted butter, confectioners sugar and pineapple juice. Set aside to cool.
Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Drizzle with glaze and enjoy!