"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pineapple Spice Scones Recipe

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This recipe for Pineapple Spice Scones, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Burns, Carol
Added: Wednesday, June 14, 2006


3 c. all-purpose flour
1 (8oz) can crushed pineapple (juice pack)
1/3 c. sugar
3 Tbs ground macadamia nuts
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
3/4 c. butter
light cream or milk

In a mixing bowl stir together flour, 1/3 c. sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and stir in the undrained pineapple until dry ingredients are just moist. (dough will be sticky). On a lightly floured surface, knead gently 10 to 12 strokes; roll dough to 1/4 in thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Brush top with cream or milk. For topping, combine nuts, 1 Tbsp sugar and cinnamon. Sprinkle about 1 tsp mixture over top if each scone. Bake at 425F for ~ 15 minutes.




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