Serves: 5
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.
This Pineapple Spice Scones recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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