PINEAPPLE SCONE RECIPES

Steps:

• Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
• Break 1 (one) egg into the pineapple juice and beat well.
• Add to the rest of the ingredients and stir until well blended.
• Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
• Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
• Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency

Steps:

• Heat oven to 400°F.
• Combine flour, brown sugar and baking powder in 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 another 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. Do not separate. Sprinkle each circle with 1 tablespoon coconut.
• Bake 13-15 minutes or until scones are lightly browned. Separate into individual scones.