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PINEAPPLE SPICE SCONES




Source of Recipe


My Recipe Collection


List of Ingredients




3 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter or margarine
1 (8 oz.) can crushed pineapple,
juice pack
Light cream or milk
3 tbsp. chopped macadamia nuts or
almonds
1 tbsp. sugar
1/2 tsp. ground cinnamon



Recipe



In mixing bowl stir together flour, 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in center. Stir in undrained pineapple until dry ingredients are just moistened (dough will be sticky). On lightly floured surface knead gently 10-12 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: Combine nuts, the 1 tablespoon sugar and cinnamon. Sprinkle about 1 teaspoon mixture over top of each scone. Bake in 425 degree oven about 15 minutes. Serve warm. Makes 21.



MAPLE PECAN SCONES

3 1/2 c. flour (all-purpose)
1 c. chopped pecans
4 tsp. baking powder
1 tsp. salt
2/3 c. vegetable shortening
1 c. milk
1/3 c. maple syrup
1/3 tsp. maple flavoring

Mix dry ingredients. Mix liquid; add to dry ingredients. Cut into rounds. Bake at 425 degrees for 15-18 minutes.



SCOTTISH SCONES WITH TOPPING



1 1/2 c. all-purpose flour
3/4 c. rolled oats
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. milk
1/2 c. margarine or butter

TOPPING:
1 tbsp. margarine, melted
1 tbsp. sugar
1/4 tsp. cinnamon

Heat oven to 375 degrees. Lightly grease cookie sheet. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; blend well. Using pastry blender or fork, cut in margarine until mixture is crumbly. Add milk all at once, stirring just until moistened. On floured surface knead dough gently 5 to 6 times. Press into 6-inch round, about 1 inch thick; place on prepared cookie sheet. Brush top with melted margarine. Combine sugar and cinnamon; sprinkle over top. Cut into 8 wedges; separate slightly. Bake for 20 to 30 minutes.