Coconut Pineapple And Macadamia Scones Recipes
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Tantalize your taste buds with the tropical flavors in these scrumptious scones. They're so delicious, you'll want to make them again and again!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 24m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. 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.
- 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.
- Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
COCONUT, PINEAPPLE AND MACADAMIA SCONES
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
Provided by Ellen Bales
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 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!
MAUI SCONES
The coconut, pineapple and nuts combine in these scones to give them a taste of the tropics. From Land o'Lakes.
Provided by swissms
Categories Scones
Time 28m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Combine flour, brown sugar and baking powder in medium bowl; cut in butter until mixture resembles coarse crumbs.
- Stir in 1/2 cup coconut and macadamia cashew mix.
- Beat pineapple, reserved pineapple juice and eggs in small bowl until well mixed; stir pineapple mixture into flour mixture (mixture may be slightly dry).
- Knead about 10 times or until mixture forms a dough, adding small amount of flour, if necessary.
- Divide dough in half. Pat each half into 6-inch circle. Place onto large ungreased baking sheet. Cut each circle into 6 wedges. -or- Use 3" biscuit cutter to cut out round scones.
- Sprinkle scones with coconut. Bake for 13 to 15 minutes or until scones are cooked through. Depending on your oven, you may need to bake longer. If scones turn golden brown, cover with foil and continue to bake until cooked through.
Nutrition Facts : Calories 258.4, Fat 14.6, SaturatedFat 7.4, Cholesterol 51.3, Sodium 156, Carbohydrate 29.1, Fiber 1.3, Sugar 12.1, Protein 3.9
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