Total Calories: 451
Yield: 21 scones
Preheat oven to 425°. In a mixing bowl, stir together flour, 1/3 cup sugar, baking powder, salt, and butter. 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 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Place dough in circle on ungreased baking sheet. Brush tops with cream or milk. Combine nuts, 1 tablespoon sugar, and cinnamon. Sprinkle teaspoon of mixture over each scone. Bake for 15 minutes.
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