Coconut, Pineapple and Macadamia Scones

 

2 1/2

cups Original Bisquick® mix

1/4

cup sugar

1/4

cup firm butter or margarine

1/2

cup flaked coconut

1/2

cup chopped macadamia nuts

1/4

cup whipping (heavy) cream

1

egg

1

can (8 ounces) pineapple, tidbits, well drained

• 1 Heat oven to 425ºF. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, 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.