e milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheeThe tropical paradise scone recipe is a great one for the island lovers in the family! This morsel is overflowing with tropical fruits and nuts that will take you away to paradise!

Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled
1/2 cup milk
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chopped dried papaya
1/2 cup chopped dried pineapple
1/2 cup chopped macadamia nuts
1/2 cup shredded coconut
3 ounces white chocolate, chopped into 1/2 –inch pieces

Hardware
Whisk
Large bowl
Small bowl
Cookie sheet
Pastry blender (optional)

Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a small bowl, stir together the milk, egg, and vanilla extract; set aside.
Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 6: Add the milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheet

t
5 tablespoons unsalted butter, chilled
1/2 cup milk
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chopped dried papaya
1/2 cup chopped dried pineapple
1/2 cup chopped macadamia nuts
1/2 cup shredded coconut
3 ounces white chocolate, chopped into 1/2 –inch pieces

Hardware
Whisk
Large bowl
Small bowl
Cookie sheet
Pastry blender (optional)

Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a small bowl, stir together the milk, egg, and vanilla extract; set aside.
Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 6: Add the milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie shee

Hardware
Whisk
Large bowl
Small bowl
Cookie sheet
Pastry blender (optional)

Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a small bowl, stir together the milk, egg, and vanilla extract; set aside.
Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 6: Add the milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie shee

r together the milk, egg, and vanilla extract; set aside.
Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 6: Add the milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheee milk mixture to the flour mixture and stir to combine.
Step 7: stir in the papaya, pineapple, chopped macadamia nuts, coconut, and white chocolate pieces until evenly distributed.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheet.
Step 9: With a serrated knife cut into 8 wedges.
Step 10: Bake for 18-20 minutes or until top is lightly browned and toothpick inserted in the center comes out nearly clean. Better to underbake slightly, than overbake.
Step 11: Let scones set for 1 minute and then carefully re-cut wedges with knife and transfer to a cooling surface.

Makes 8 scones.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.