White Chocolate Macadamia Scones with Browned Butter Glaze

White Chocolate Macadamia Scones with Browned Butter Glaze ~ a decadent brunch or tea time treat for a special occasion, holiday breakfast, or weekend indulgence. 

White Chocolate Macadamia Scones image

Ok white chocolate macadamia lovers. You’re the ones who can’t get your nose out of the vanilla extract. You eat marshmallows right from the bag. You crave all things butterscotch, caramel, and toffee. You actually like rice pudding and white oreos. You’d pass on the brownie, but kill for a blondie… a vanilla bean makes you weak at the knees. You know who you are. This scone is for you. And me.

White Chocolate Macadamia Scones idrizzled with white chocolate

I could say that these are the perfect thing to bring to a book club or a bridge game, a shower, tea party, brunch, upscale bake sale, office party, or to use as a teacher bribe gift, But really these are mostly an excuse to wallow in barely melted white chocolate chips, big nuggets of macadamia, and a melt-in-your-mouth vanilla scone, all covered in a sweet glaze flecked with browned butter.

I know that some of you out there aren’t scone fans. I have a non-scone lover lurking in my own family. I think it’s because we Americans don’t have a history with scones. It’s only because of Starbucks that we even know what one is.

If you think of scones as dry, and crumbly… stiff upper lip and all, try mine. I make mine moist and tender and a little bit decadent. Just a little. Try one right out of the oven and you’ll see what I mean.

White Chocolate Macadamia Scones on a marble surface

Also try ~

White Chocolate Macadamia Scones image
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White Chocolate Macadamia Scones with Browned Butter Glaze

White Chocolate Macadamia Scones with Browned Butter Glaze ~ a decadent brunch or tea time treat for a special occasion, holiday breakfast, or weekend indulgence. 
Course Breakfast, brunch
Cuisine American/English
Author Sue Moran


  • 1 3/4 cup flour
  • 1 cup almond flour or substitute regular flour
  • 1/4 cup packed brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg beaten
  • cold buttermilk to make 1 cup
  • 1 1/2 tsp vanilla extract
  • 1 stick 8 Tbsp, cold unsalted butter, cut in pieces
  • 1 cup white chocolate chips
  • 3/4 cup macadamia nuts chopped

Browned Butter Glaze

  • 3 Tbsp unsalted butter
  • 1 cup confectioner’s sugar
  • milk half and half or cream to thin


  • Preheat oven to 400F
  • Pulse all above dry ingredients in the bowl of a food processor to combine
  • Beat the egg in a liquid measuring cup and pour in buttermilk to the 3/4 cup mark
  • Add in the vanilla and blend.  Set aside
  • Pulse the butter with the dry ingredients in the food processor.  Pulse about 15 times just until the butter is incorporated and the mixture has coarse crumbs.
  • Continue to pulse while you slowly pour in the buttermilk mixture, just until the dough comes together.
  • Fold in the white chocolate chips and the nuts.
  • Turn the dough out onto a floured board and pat into an 8 or 9 inch disk.  Cut in half, then into eighths.
  • Place the scones onto a silpat or parchment covered baking sheet.  I usually put this into the freezer for about 15 minutes while I clean up, this gives the butter a change to chill and helps the scones rise up light ad fluffy when they hit the hot oven.
  • Bake for about 15 minutes.  Don't over bake.  Cool on the pan for a couple of minutes, then on a rack.
  • Glaze the scones when cool to the touch.
  • To make the glaze: In a small sauté pan, heat the butter and continue heating gently until the milk solids turn brown, stirring occasionally.  Keep an eye on it, you don't want it to burn, but you want to get a nice deep brown color.
  • Take the pan off the heat and add the butter to the sugar.  Add just enough milk to thin the glaze to a drizzling consistency.
  • Drizzle on the cooled scones.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


White Chocolate Macadamia Scones with Browned Butter Glaze ~ a decadent brunch or tea time treat for a special occasion, holiday breakfast, or weekend indulgence. #scones #breakfast #brunch #easy #recipe #whitechocolate #tea #pastry #macadamia #holiday #mothersday

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  • Reply
    Charis Tate Cranford
    September 4, 2020 at 12:45 pm

    Can you use heavy cream rather than buttermilk for this? I love the sound of the recipe but I’ve got cream in the fridge, not buttermilk.

    • Reply
      September 4, 2020 at 12:58 pm

      Absolutely, they’ll be super rich. And sometimes I make ‘cream buttermilk’…just add a teaspoon of lemon juice to a cup of cream and let it sit for 15 minutes.

      • Reply
        Charis Tate Cranford
        September 4, 2020 at 1:13 pm

        Thanks. I don’t keep milk anymore but I’ve discovered that I love making scones so I’m using heavy cream a lot. I do have dry buttermilk, but the cream… oh my gosh… thanks… I’m off to the kitchen to make these babies

        • Reply
          September 4, 2020 at 1:24 pm

          Cream scones are my weakness…

  • Reply
    Tricia @ saving room for dessert
    October 1, 2012 at 1:25 pm

    I’m with you Sue – soft and melt in your mouth delicious is the way to go! I love a delicious scone. The brown butter drizzle flecked with flavor is fantastic! Wallow is a good word. Yes I could wallow with these scones for quite a while! Thanks 🙂

  • Reply
    October 1, 2012 at 12:09 pm

    When I started to read the recipe, almond flour got me going. I knew immediately this was going to be a recipe to save, try and savor. The brown butter glaze is the final perfect touch!

  • Reply
    October 1, 2012 at 10:07 am

    i don’t know what it is about white chocolate with macadamias, but no other nut seems to pair so well. great glaze on these, too!

  • Reply
    September 30, 2012 at 6:37 pm

    I am a scone fan! To me, the best way to enjoy a scone is with a good cup of coffee. Your scones rock.


  • Reply
    Natalie @ Once Upon a Cutting Board
    September 30, 2012 at 3:30 pm

    You described me exactly in that first paragraph! These look amazing!

  • Reply
    September 29, 2012 at 8:34 pm

    Sue!! You need to stop. Seriously. STOP. The pile of YOUR recipes that I want to try is growing at an absurd rate. These look fantastic.

  • Reply
    From Beyond My Kitchen Window
    September 29, 2012 at 6:41 pm

    They look delicious. It’s been a long time since I bought macadamia nuts. The brown butter glaze is a nice touch. As delicious as scones are I prefer my with a glaze.

  • Reply
    Ocean Breezes and Country Sneezes
    September 29, 2012 at 5:47 pm

    Sue, these look amazing, I’ve just returned fm a local shelter that has the most incredible bakery where I purchased blueberry scones and thought I’d make some, great timing with this recipe!!! I’m going o try yours!

    • Reply
      Sue/the view from great island
      September 29, 2012 at 7:01 pm

      Wow. a shelter with a great bakery, that’s wonderful. I do think the East Coast has a better handle on what makes a good scone than we do out here. You definitely have better blueberries!

  • Reply
    Averie @ Averie Cooks
    September 29, 2012 at 4:46 pm

    Sue the scones are gorgeous. White chocolate, flaky scones, and then….the browned butter glaze! I can’t get enough of browned butter anything lately. These look incredible!

    • Reply
      Sue/the view from great island
      September 29, 2012 at 6:45 pm

      Thanks Averie—I rate my recipes by how easy they are for me to resist, and I could not resist these, I had 2 in a row!

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