/ Fruit Breakfast
drained crushed pineapple
saved pineapple juice
How to Make Pineapple Scones
1Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
2Break 1 (one) egg into the pineapple juice and beat well.
3Add to the rest of the ingredients and stir until well blended.
4Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
5Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
6Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency
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