The coconut, pineapple and nuts combine in these scones to give them a taste of the tropics.
15 min.prep time
30 min.total time
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 cup sweetened flaked coconut
1/2 cup macadamia and cashew mix, chopped
1/4 cup crushed pineapple, drained, reserve 1 tablespoon juice
2 tablespoons sweetened flaked coconut
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. Do Not Separate. Sprinkle each circle with 1 tablespoon coconut.
Bake for 13 to 15 minutes or until scones are lightly browned. To serve, separate into individual scones.
*Substitute any one type of nut.
While on the “far” west coast of the United States, Maui, one of the small islands of the Hawaiian islands, provides us with many agricultural crops that create a truly American cuisine. Maui offers such treats as macadamia nuts, pineapple, Maui onions and sugar cane.