tropical scones

Scones. Tropical scones-scented with vanilla and almond and studded with tropical fruits with macadamia nuts and coconut. These were incredible.

Years ago, I took a weekend girls trip to Key West and we stayed at a charming little bed and breakfast-one that promised fresh tropical baked goods. These really should have been in the menu. Maybe they were- we had too many mojitos and never made it to the breakfast. Oh well…it was still a nice trip.

Y’all will love how simple these are. And moist. Yes, folks-tender,moist scones.

I adapted the recipe from a site called Patty’s Food. She has another recipe on there for Island Dream Bars- I have been “playing ” with that one, too.

This is what I did:

2 c flour

1 tsp salt

2 tsp baking soda

combine in a bowl and set aside

mix together:

5 tbs softened butter

1/2 c milk

1/4c sugar

1 egg

1 tsp vanilla extract

2 tsp almond extract

mix gently with the flour mixture and add:

1/2 c dried tropical fruit mix (pineapple,papaya,coconut)

1/2 c chopped macadamia nuts

1/4 c white chocolate chips

Form into a circle about 10″ wide and  3/4″ thick.

Sprinkle with shredded coconut and macadamia nuts, if desired.

Bake at 375 for 15-18 minutes. Pull it out when it’s golden and a bit soft in the center; like a giant cookie. It will continue to cook after you pull it out. Allow to cool and cut into wedges.

For the glaze, take 2 tsp lime juice (preferably Key lime)

2 c powdered sugar , and 1 tbs cream. Mix well-and drizzle over cooled bars.

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