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Commercial RecipeMini Tropical Drop Scones


0 minutes
10 dozen scones

Want to hear the ocean? Feel the sand between your toes? With hints of lime and coconut, these Mini Tropical Drop Scones are like mini getaways for the palate. Add macadamia nuts and HERSHEY’S Premier White Creme Chips, and you can feel the sun’s soothing warmth with every bite.

Ingredients & Directions


  • 2 lbs.
    all-purpose flour
  • 8 oz.
    granulated sugar
  • 2 Tbsp. plus 2 tsp.
    baking powder
  • 1⁄2 tsp.
  • 6 oz.
    sweetened coconut flakes
  • 12 oz.
    HERSHEY'S Premier White Creme Chips (Item# 42663)
  • 4-1⁄2 oz.
    chopped macadamia nuts
  • 32 fl. oz.
    chilled heavy cream
  • 2 fl. oz.
    fresh lime juice
  • 2 Tbsp.
    freshly grated lime peel
  • 3 oz.
    salted butter, melted
  • --
    White sanding sugar



Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Blend together flour, granulated sugar, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Stir in coconut, HERSHEY'S Premier White Creme Chips and chopped macadamia nuts. Add chilled heavy cream, lime juice and lime peel into flour mixture, mixing just until ingredients are moistened.


Turn dough onto lightly floured surface. Knead gently until soft dough forms (approximately 2 minutes). Using #50 scoop, drop scone mixture on prepared sheet pans, spacing 2 inches apart. Brush with melted butter and sprinkle with sanding sugar.


Bake 10 to 12 minutes* or until lightly browned. Serve warm or cool.


Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.