Tropical Scones with Honey Butter Glaze

Welcome to a tropical paradise set in a rain forest in the little village of Volcano on the big island of Hawaii, please make yourself at home and enjoy some of my scones made with dried pineapple, papaya, macadamia nuts, coconut and a honey butter glaze.

Your room is just steps away from the reception but completely private and the only noises you’ll hear are from the birds!

Stroll through the garden, notice the giant fern leaves and the wild tropical plants. This is truly a unique lodge, a serene retreat and a wonderful place to wake up in the morning.

The room is so comfortable, what a pleasure to be here!

Please help yourself to a fresh papaya.

One morning I went to the farmer’s market in Hilo where I saw the most beautiful anthurium flowers, something we rarely see at home. I love the way they were displayed in old cans.

This flower arrangement was outside our room, we felt surrounded by beauty.

Of course I’ll give you the recipe for the scones, it will be my pleasure, they really are quite simple to make.

Ingredients and Directions for Tropical Scones
Adapted from ‘Simply Scones’ by Leslie Weiner and Barbara Albright

2 cups all purpose flour
1/4 cup organic cane sugar
2 teaspoons baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled, cut unto small pieces
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup dried papaya, chopped in small pieces
1/2 cup dried pineapple, chopped in small pieces
1/2 cup macadamia nuts, chopped in small pieces
1/2 cup shredded medium flake unsweetened coconut
3 ounces white chocolate, chopped in small pieces

I had to show you this bowl that I found at the farmer’s market in Hilo, Isn’t it beautiful?

Preheat the oven to 375°F

In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or by hand. In a small bowl, stir together the milk, egg, vanilla and coconut extracts. Add the milk mixture to the flour mixture and stir to combine. Stir in the papaya, pineapple, macadamia nuts, coconut and white chocolate until evenly distributed.

Remove the dough from the bowl, place on the counter and with lightly floured hands pat into a 8X8 square. With a serrated knife cut into 2″ squares and then triangles, to get the mini scones.

I use these fabric cutting mats for easy accuracy when cutting dough or cake or whatever you like. They come in small and large sizes.

Bake the scones for 14-16 minutes or until the bottom looks brown. They don’t really brown very much on top. Remove from the oven and brush or drizzle with glaze. Cool on the baking sheet on a rack. Serve warm or cool completely and store in an airtight container. These scones freeze well.

Ingredients and Directions for Honey Butter Glaze
adapted from Martha Stewart ‘Living’

2/3 cup honey
1/3 cup butter
1 teaspoon vanilla extract

Bring honey and butter to a boil in a small saucepan, take off the heat, stir and add the vanilla extract. Let cool for 1 minute. Brush or drizzle the scones with the glaze as they come out of the oven. If you brush the scones, wait 15 minutes and brush on more glaze. I brushed and drizzled! This recipe makes more glaze than you will need for this recipe, store the rest in the refrigerator and use for toast.

Makes 32 mini scones

Links: Volcano Village Lodge and Hilo Farmers Market


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