| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breakfasts |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 5 |
tb |
Unsalted butter, chilled |
| 1/2 |
c |
Milk |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Dried papaya, chopped |
| 1/2 |
c |
Dried pineapple, chopped |
| 1/2 |
c |
Macadamia nuts, chopped |
| 1/2 |
c |
Coconut, shredded |
| 3 |
oz |
White chocolate, 1/2 inch pieces |
INSTRUCTIONS
Preheat oven to 375 degrees. Lightly butter a 9 inch diameter circle in the
center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into 1/2 inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a small bowl, stir
together the milk, egg, and vanilla. Add the milk mixture to the flour
mixture and stir to combine. Stir in the papaya, pineapple, macadamia nuts,
coconut, and white chocolate until evenly distributed.
With lightly floured hands, pat the dough into a 8 inch circle in the
center of the prepared baking sheet. With a serrated knife, cut into 8
wedges. Bake for 18-20 minutes, or until the top is lightly browned and a
cake tester or toothpick inserted into the center of a scone comes out
clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a
spatula, transfer the scones to a wire rack to cool. Recut into wedges, if
necesary. Serve warm, or cool completely and store in an airtight
container. These freeze well.
Recipe by: Simply Scones Posted to MC-Recipe Digest V1 #618 by Terilynn
Sanford <terily@tenet.edu> on May 23, 1997
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