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