Tropical Paradise Scones

Tropical Paradise Scones

MOUNDS Sweetened Coconut Flakes paired with HERSHEY'S Kitchens Premier White Chips and a twist of lime will make every occasion feel tropical.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories250
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein3 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories250
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium170 mg7% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein3 g
Vitamin A6% DV
Vitamin C2% DV
Calcium0 mg6% DV
Iron4% DV
  • 1/2 cup macadamia nut baking pieces
  • 3-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder plus 1 teaspoon
  • 1/4 teaspoon salt
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1 cup HERSHEY'S Premier White Chips
  • 2 cups whipping cream chilled
  • 2 tablespoons lime juice fresh
  • 2 tablespoons butter , melted
  • 2 to 3 teaspoons lime peel freshly grated
  • 1 tablespoon Additional sugar

Directions

  • 1. Heat oven to 375° F. Lightly grease 2 baking sheets.
  • 2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts.
  • 3. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened.
  • 4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
  • 5. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.
Ingredients sitting on a table

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