Pineapple spice scones

Yield: 21 Servings

Measure Ingredient
3 cups Flour
⅓ cup Sugar
2½ teaspoon Baking powder
½ teaspoon Salt
¾ cup Butter or margarine
8 ounces Crushed pineapple juice pack
Light cream or milk
3 tablespoons Macadamia nuts or
3 tablespoons Almonds
1 tablespoon Sugar
½ teaspoon Cinnamon

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.

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