Spiced Pineapple Scones

 

3 cups all−purpose flour 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 (8 ounce) can crushed pineapple (packed in juice) 3/4 cup butter or margarine 1/2 teaspoon ground cinnamon Light cream or milk 3 tablespoons chopped macadamia nuts or almonds 1 tablespoon granulated sugar

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple just until dry ingredients are moistened (dough will be sticky).

On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with light cream or milk.

For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.

Serve warm.