My sister, my friend, my wingman (girl) 'till the end
A few lyrics from an old Diana Ross song "when we grow up"

After mixing the dry ingredients add in the cold butter and mix with your hands until the butter Is about pea size. Then add in the cream and nuts and start folding it over until you have something similar to above. I divided mine into two rounds.
Roll out to about 3/4″ thickness and either cut in rounds or triangles.
To cut into triangles just form in a circle about 3/4″ thick and then cut across and then across again.
Brush tops of scones with cream. I also sprinkled tops with a hail/pearl sugar.
Add some good cream or Devonshire and jam. Enjoy.
Macadamia Nut Scones with Cream
Ingredients
- 3/4 - 1 c. macadamias chopped
- 2 c. plain flour
- 4 Tbsp. sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 10 Tbsp. cold butter grated
- 2/3 cup heavy cream or Half & Half
- 2 Tbsp. extra Half & Half to brush scones
- Cream:
- 4 oz. softened cream cheese
- 3/4 c. heavy whipping cream
- 2 Tbsp. powdered sugar
Instructions
- To make the scones, preheat oven to 400°. Line a baking tray with parchment paper or a silpat baking mat. Put the flour, sugar, baking powder and salt in a large bowl.
- Add the grated butter and, using your fingertips rub in the butter until the mixture is the consistency of coarse crumbs. Add the cream and gently stir. Before it becomes a ball, add in the nuts.
- Gather the dough and knead gently to make a smooth round. Pat the round down to about 3/4" thick. Use a biscuit cutter to cut scone shapes. Cut straight down and don't twist the cutter. Reroll remaining dough* and continue to cut out. You can also make two rounds and cut these into triangle shapes.
- Place the scones on the prepared tray and brush with a little of the extra cream. I sprinkled my scones with some pearl/hail sugar. Bake for 10-12 minutes until the scones are puffed and golden.
- For cream put the cream cheese into a mixing bowl and beat until soft with a hand mixer. Add in the powdered sugar and whipping cream and continue to beat until you have stiff peaks. Refrigerate until ready to serve.
- Serve the scones warm with the whipped cream mixture.
Recipe Notes
Note: Instead of rerolling I have started stacking the pieces of scrapes and pressing back out before cutting additional scones. This way you get a better finished product.
To Freeze scones: After brushing with cream and sugar put on tray and freeze. When frozen you can put in bags or small freezer containers. To bake frozen scones remove scones from oven and place on baking sheet THEN turn your oven on and when preheated, add your scones. Baking may take a few minutes longer.
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