Yield: 21 Servings
|2½ teaspoon||Baking powder|
|¾ cup||Butter or margarine|
|8 ounces||Crushed pineapple juice pack|
|Light cream or milk|
|3 tablespoons||Macadamia nuts or|
In mixing bowl stir together flour, ⅓ cup sugar, baking powder, and salt. Cut in butter or margarine until mixture resemble coarse crumbs. Make a well in the center. Stir in undrained pineapple until dry ingredients are just moistened (dough will be sticy).
On lightly floured surface, knead gently 10 to 12 strokes; roll dough to ¼ inch thickness. Cut with floured 2½ inch biscuit cutter. Place on ungreased baking sheet. Brush tops with cream or milk. For topping, chop nuts and combine with the 1 tablespoon sugar and cinnamon. Sprinkle about 1 teaspoon mixture over top of each scone. Bake in 425~ oven about 15 minutes. Serve warm.