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
5 tbs softened butter
1/2 c milk
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.