3 cups all−purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (packed in juice)
3/4 cup butter or margarine
1/2 teaspoon ground cinnamon
Light cream or milk
3 tablespoons chopped macadamia nuts or almonds
1 tablespoon granulated sugar
In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or
margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained
pineapple just until dry ingredients are moistened (dough will be sticky).
On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough
with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with
light cream or milk.
For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the
topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.
Makes 21 scones.