Preheat oven to 350˚F.
In a small mixing bowl, combine the half & half, vanilla and coffee; let soak for 10 minutes.
Place the flour, baking powder, salt and brown sugar in a large mixing bowl; stir to combine. With a pastry blender, fork or electric mixer with paddle attachment, cut the butter into the dry ingredients until the dough is crumbly, about 2 to 3 minutes.
Add the macadamia nuts and mix about 30 seconds; then add the coffee mixture to the dough until just combined. Do not overmix.
Spray a cookie sheet with non-stick spray or line with parchment paper. Using an ice cream scoop, portion the dough into approximately 2 oz. servings. Place onto a cookie sheet, 2" apart and bake for 18 minutes.
Enjoy these taste-of-Hawai‘i-Island scones for breakfast or brunch with a cup of freshly brewed Kona coffee.