Mini Tropical Drop Scones with Lime and Macadamia
Commercial-scale drop scones studded with sweetened coconut, white chocolate chips, and macadamia nuts, brightened with fresh lime juice and zest. Mixed until just moistened, shaped with a #50 scoop, brushed with melted butter and sanding sugar, then baked until lightly golden. Serve warm or at room temperature.
Ingredients
- 2 lbs all-purpose flour
- 8 oz granulated sugar
- 2 Tbsp baking powder
- 2 tsp baking powder
- ½ tsp salt
- 6 oz sweetened coconut flakesunsweetened coconut flakes0.75:1less_sugar
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- 12 oz white chocolate chips (HERSHEY'S Premier White Creme Chips)
- 4 ½ oz macadamia nuts, chopped
- 32 fl. oz heavy cream, chilled
- 2 fl. oz fresh lime juice
- 2 Tbsp lime peel, freshly grated
- 3 oz salted butter, melted
- white sanding sugar
Instructions
- 1
Heat convection oven to 325°F (or standard oven to 375°F). Lightly spray sheet pans with vegetable cooking spray and line with parchment paper.
- 2
In a 20 qt. mixer bowl fitted with paddle attachment, blend flour, granulated sugar, baking powder and salt on low speed for 30 seconds.
- 3
Stir in coconut flakes, white chocolate chips and chopped macadamia nuts.
- 4
Add chilled heavy cream, lime juice and lime peel to flour mixture. Mix just until ingredients are moistened.
- 5
Turn dough onto lightly floured surface and knead gently until soft dough forms, approximately 2 minutes.
- 6
Using a #50 scoop, drop scone mixture onto prepared sheet pans, spacing 2 inches apart.
- 7
Brush with melted butter and sprinkle with white sanding sugar.
- 8
Bake 10 to 12 minutes or until lightly browned.
- 9
Serve warm or cool.
Tips
Use a #50 scoop for uniform sizing and consistent baking.
Mix dough only until moistened to ensure tender scones; overmixing develops gluten and toughens texture.
Space scones 2 inches apart so heat circulates evenly for browning.
Chilled cream is essential for proper scone structure.
Good to Know
Airtight container at room temperature up to 2 days.
Prepare dough, portion onto pans, wrap and refrigerate up to 24 hours. Brush with butter and bake directly from cold.
Serve warm, within 30 minutes of baking, or at room temperature.
Common Mistakes
Overmix dough to avoid dense, tough scones.
Omit lime peel to avoid losing bright citrus aroma.
Use room-temperature cream to avoid incomplete hydration.
Substitutions
Dairy-Free Swaps
General Alternatives
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