Bisquick - (Page 11) Quick breakfasts & brunches Coconut, Pineapple and Macadamia Scones Prep Time: 15 Minutes Start to Finish: 30 Minutes Servings: 12 scones Tips » 2½ ¼ ¼ ½ ½ ¼ 1 1 cups Original Bisquick® mix cup sugar cup firm butter or margarine cup flaked coconut cup chopped macadamia nuts cup whipping cream egg can (8 oz) pineapple tidbits, well drained SubStitution Crazy for nuts? Try substituting pecans or almonds for the macadamia nuts, or use a combination of nuts in these sweet scones. Serve-with Toss together a bowl of assorted fresh fruit pieces or pour glasses of your favorite juice blend to serve with these tropical scones. Don’t forget the butter and honey or jam! 1. Heat oven to 425°F. Spray cookie sheet with cooking spray. In 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 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 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm. High Altitude (3500-6500 ft): Bake 14 to 16 minutes. nutrition information Per Serving: 1 Scone: Calories 230 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 35mg; Sodium 400mg; Total Carbohydrate 24g (Dietary Fiber 1g; Sugars 10g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% exchanges: 1 Starch, 1/2 Other Carbohydrate, 2 1/2 Fat carbohydrate choices: 1 1/2 betty Crocker Most Requested RecipesTM 11
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.