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Steps
1
Heat oven to 425°F. 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.
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Crazy for nuts? Try substituting pecans or almonds for the macadamia nuts, or use a combination of nuts in this sweet scone.
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!
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
125
Total Fat
14 g
Saturated Fat
6 g
Cholesterol
35 mg
Sodium
410 mg
Potassium
90 mg
Total Carbohydrate
25 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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