Macadamia Coconut Scones Recipes

COCONUT, PINEAPPLE AND MACADAMIA SCONES

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.

COCONUT, PINEAPPLE AND MACADAMIA SCONES

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!

COCONUT-MACADAMIA SCONES

Steps:

• Preheat oven to 400*F.
• Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
• Stir in the macadamia nuts and coconut.
• Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
• Turn dough out onto a lightly floured surface; gently roll in flour to coat.
• Knead lightly 10 times.
• Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
• Brush with half-and-half; sprinkle with coconut.
• Bake for 16-18 minutes, or until golden brown.
• Immediately remove from cookie sheet; carefully separate wedges.
• Serve warm.