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Coconut, Pineapple and Macadamia Scones

  • 12servings
  • 24minutes
  • 240calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsSelenium, Copper, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups Original Bisquick® mix

  2. 1/4 cup sugar

  3. 1/4 cup firm butter or margarine

  4. 1/2 cup flaked coconut

  5. 1/2 cup chopped macadamia nuts

  6. 1/4 cup whipping (heavy) cream

  7. 1 egg

  8. 1 can (8 ounces) pineapple, tidbits, well drained

Instructions Jump to Ingredients ↑

  1. Heat oven to 425ºF. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients.

  2. Pat dough into 10x7-inch rectangle on 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.

  3. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.

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