Ginger-Macadamia Nut Scones

READY IN: 28mins
Recipe by LaurietheLibrarian

I woke up wanting these tastes together. The scones have a bit of crunch, a spicy sweetness from the ginger and sparkling sugar crunch on the tops!

Top Review by SrtaMaestra

The combination of ginger and macadamia intrigued me, so I just had to try these. They are good, but I'd like a little more of the lemon flavor as well. More lemon juice or some lemon zest would work well here. It's never specified, but I assumed the egg should be slightly beaten before being added with the milk and lemon juice so that it will mix in better without overmixing everything. I dropped these by spoonfuls (large scoops actually) as directed, but, I think I would like them better patted into a large circle and sliced into wedges before baking. I did use 1/2 whole wheat flour and regular sugar instead of the decorator sugar, which worked just fine. Thanks for sharing. Made for FALL PAC 08.

Ingredients Nutrition


  1. Measure the milk and add the lemon juice into the same measuring cup. Set it aside.
  2. Measure the flour, sugar, and baking powder into a mixing bowl.
  3. Cut in the butter. Using a pastry blender or two knives, cut the butter until the mixture looks like a corse meal.
  4. Add the wet ingredients, nuts, and crystalized ginger. Mix until the ingredients are just mixed.
  5. Spoon out on to greased cookie sheet.
  6. Sprinkle sparkling sugar on top of each scone.
  7. Bake at 375 degrees for 18 minutes.

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