Coconut Pineapple And Macadamia Scones Recipes
COCONUT-MACADAMIA SCONES
The original recipe had a footnote stating that cashews, hazelnuts, pecans, or almonds could be used in place of the macadamia nuts; or that the nuts could be omitted and semisweet, milk, or white chocolate chips, or peanut butter, or butterscotch chips could be added. SIGH...what a delicious mouthful!
Provided by JamesDeansGirl
Categories Scones
Time 36m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
- Stir in the macadamia nuts and coconut.
- Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
- Turn dough out onto a lightly floured surface; gently roll in flour to coat.
- Knead lightly 10 times.
- Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
- Brush with half-and-half; sprinkle with coconut.
- Bake for 16-18 minutes, or until golden brown.
- Immediately remove from cookie sheet; carefully separate wedges.
- Serve warm.
Nutrition Facts : Calories 298.5, Fat 18.9, SaturatedFat 9.2, Cholesterol 52.4, Sodium 235.1, Carbohydrate 28.6, Fiber 2, Sugar 5.5, Protein 5
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Another forgotten recipe clipped some time ago. This one provides for some substitutions if you don't care for macadamia nuts. You may try pecans or almonds or even a combination of nuts. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a 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 a sprayed 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 in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
- 4. Serve warm with butter and honey or jam. And pass the hot tea and coffee!
PINEAPPLE,MACADAMIA AND COCONUT CAKE
Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat sugar and eggs until thick and creamy.
- Mix nuts and pineapple together.
- Add to egg and sugar mixture.
- Add flour and beat well.
- Grease and flour a ring tin.
- Spoon in mixture, sprinkle with coconut.
- Bake 180 C for 40 - 45 minutes till golden.
- Frost if desired.
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Tantalize your taste buds with the tropical flavors in these scrumptious scones. They're so delicious, you'll want to make them again and again!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 24m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
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