Pineapple spice scones
21 Servings
Ingredients
| Quantity | 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 |
Directions
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.