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coconut, pineapple and macadamia scones

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Another forgotten recipe clipped some time ago. This one provides for some substitutions if you don't care for macadamia nuts. You may try pecans or almonds or even a combination of nuts. Recipe & photo: Bettycrocker.com

(1 rating)
yield serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For coconut, pineapple and macadamia scones

  • 2 1/2 c
    original bisquick mix
  • 1/4 c
    sugar
  • 1/4 c
    firm butter (1/2 stick)
  • 1/2 c
    flaked coconut
  • 1/2 c
    chopped macadamia nuts
  • 1/4 c
    whipping cream
  • 1
    egg
  • 1 can
    (8 oz.) pineapple tidbits, well drained

How To Make coconut, pineapple and macadamia scones

  • 1
    In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
  • 2
    Pat dough into 10x7-inch rectangle on a sprayed 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 in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
  • 4
    Serve warm with butter and honey or jam. And pass the hot tea and coffee!
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