⅓ cup Turbinado sugar plus 1 tablespoon Turbinado sugar
8 tablespoons unsalted grated homemade or Irish butter, frozen
½ cup sour cream
1 large egg
1 cup Macademia nuts, chopped
¾ cup dark or semi-sweet chocolate, chopped into chunks
Suggested garnishes:
Unsweetened coconut flakes or chips
Vanilla icing
Ground cinnamon
Ground nutmeg
Crème fraiche
Whipped cream
Honey
Steps:
Line a baking sheet with parchment paper.
Place flour, baking powder, baking soda, and salt into a sifter and sift into a large mixing bowl.
Add 1/3 cup sugar to dry ingredients. Whisk until combined.
Place grated, frozen butter into flour mixture.
Stir with a fork until mixture resembles a coarse meal,
Add Macadamia nuts and chocolate chunks. Toss in dry ingredients to coat.
In a separate bowl, whisk together sour cream and egg until smooth and thoroughly combined.
Gently stir sour cream and eggs into dry ingredients until large dough clumps form.
Place dough onto a large sheet of parchment paper.
Use hands on the outside of the parchment paper to gently press the dough together to form a large ball. Roll dough, inside of parchment paper, gently on a hard surface until dough holds together as a ball.
Open parchment paper.
Flour hands and gently pat the dough into an 8” circle that is 3/4” thick.
Sprinkle top with the remaining tablespoon of sugar.
Dip a sharp knife in flour to coat.
Cut into 8 triangles. Dip knife in flour as necessary so that it does not stick to the dough while cutting.
Use a flour coated spatula to place the dough triangles on the baking sheet lined with parchment paper, 1 inch apart.
Chill for 30 minutes.
While scones are chilling, place oven rack in lower-middle position and preheat oven to 400° F.
Bake until golden, between 20 to 25 minutes.
Cool for 5 minutes and serve warm or at room temperature with garnish choices.
