coconut, pineapple and macadamia scones

Name: COCONUT, PINEAPPLE AND MACADAMIA SCONES
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 1/2 cup(s) original bisquick mix; 1/4 cup(s) sugar; 1/4 cup(s) firm butter (1/2 stick); 1/2 cup(s) flaked coconut; 1/2 cup(s) chopped macadamia nuts; 1/4 cup(s) whipping cream; 1 - egg; 1 can(s) (8 oz.) pineapple tidbits, well drained

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87 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Apr 14, 2013

Another forgotten recipe clipped some time ago. This one provides for some substitutions if you don't care for macadamia nuts. You may try pecans or almonds or even a combination of nuts. Recipe & photo: Bettycrocker.com

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prep time 15 Min

cook time 15 Min

method ---

yield Makes 12

Ingredients

2 1/2 cups original bisquick mix
1/4 cup sugar
1/4 cup firm butter (1/2 stick)
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/4 cup whipping cream
1 - egg
1 can (8 oz.) pineapple tidbits, well drained

How To Make coconut, pineapple and macadamia scones

Step 1

In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.

Step 2

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.
Step 3

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
Step 4

Serve warm with butter and honey or jam. And pass the hot tea and coffee!
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