Tropical Scones

Directions

1. 1
   Preheat oven to 375F (190C).
2. 2
   Lightly butter a 9 inch diameter circle in the center of a baking sheet.
3. 3
   In a large bowl, stir together the flour, sugar, baking powder, and salt.
4. 4
   Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
5. 5
   With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
6. 6
   In a small bowl, stir together the milk, egg, and vanilla.
7. 7
   Add the milk mixture to the flour mixture and stir to combine.
8. 8
   Stir in the papaya, pineapple, macadamia nuts, coconut, and white chocolate until evenly distributed.
9. 9
   With lightly floured hands, pat the dough into a 8 inch circle in the center of the prepared baking sheet.
10. 10
    With a serrated knife, cut into 8 wedges.
11. 11
    Bake for 18 to 20 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
12. 12
    Remove the baking sheet to a wire rack and cool for 5 minutes.
13. 13
    Using a spatula, transfer the scones to a wire rack to cool.
14. 14
    Recut into wedges, if necesary.
15. 15
    Serve warm, or cool completely and store in an airtight container.
16. 16
    These freeze well.