| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dorcas, Breads |
21 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Butter or margarine |
| 8 |
oz |
Crushed pineapple juice pack |
|
|
Light cream or milk |
| 3 |
tb |
Macadamia nuts or |
| 3 |
tb |
Almonds |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
In mixing bowl stir together flour, 1/3 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
1/4 inch thickness. Cut with floured 2 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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