COCONUT, PINEAPPLE AND MACADAMIA SCONES
Recipe & photo: Bettycrocker.com
2 1/2 coriginal bisquick mix
1/4 cfirm butter (1/2 stick)
1/2 cflaked coconut
1/2 cchopped macadamia nuts
1/4 cwhipping cream
1 can(s)(8 oz.) pineapple tidbits, well drained
How to Make COCONUT, PINEAPPLE AND MACADAMIA SCONES
- In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
- Pat dough into 10x7-inch rectangle on a sprayed cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
- Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
- Serve warm with butter and honey or jam. And pass the hot tea and coffee!