Macadamia and Davidson’s Plum Biscuit Scones
Tender scones studded with crunchy macadamia nuts and swirled with tangy Davidson’s plum jam, a unique Australian twist on a classic teatime treat. This australian-inspired desserts ready in about 33 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) cold unsalted butter, diced
- 1/4 cup sugar
- 3/4 cup milk
- 1 large egg
- 1/2 cup macadamia nuts, roughly chopped
- 1/3 cup, plus extra for serving Davidson’s plum jam
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
- Step 2: Cut 1/2 cup cold diced unsalted butter into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
- Step 3: Stir in 1/4 cup sugar and 1/2 cup roughly chopped macadamia nuts.
- Step 4: In a small bowl, whisk 3/4 cup milk and 1 large egg until combined. Pour this into the dry ingredients and gently mix until just combined.
- Step 5: Turn dough out onto a lightly floured surface and pat into a 1-inch thick circle about 8 inches wide.
- Step 6: Drop spoonfuls of 1/3 cup Davidson’s plum jam across the dough, then fold the dough over and gently press to swirl the jam without fully mixing.
- Step 7: Cut the dough into 8 wedges and place on a parchment-lined baking sheet.
- Step 8: Bake for 15-18 minutes until scones are golden on top and a toothpick inserted comes out clean.
- Step 9: Serve warm with extra Davidson’s plum jam for spreading.
Frequently asked questions
How long does Macadamia and Davidson’s Plum Biscuit Scones take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Davidson’s Plum Biscuit Scones?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Davidson’s Plum Biscuit Scones?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Davidson’s Plum Biscuit Scones for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Davidson’s Plum Biscuit Scones?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
