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Tropical Macaroon Scones

Tropical Macaroon Scones
  • Prep 30 min
  • Total 45 min
  • Servings 8
October 29, 2010

Ingredients

  • 2 1/2 cups (625 mL) Bisquick* Mix
  • 1 cup (250 mL) diced mango
  • 1/3 cup (75 mL) flaked coconut, toasted
  • 1/4 cup (50 mL) granulated sugar
  • 1/4 cup (50 mL) whipping cream
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) ground nutmeg
  • 1 egg
  • 1 can (227 g) pineapple tidbits, drained
  • About 2 tbsp (25 mL) milk
  • 1/2 cup (125 mL) finely chopped macadamia nuts
  • About 2 tbsp (25 mL) granulated sugar

Steps

  • 1
    Heat oven to 425ºF. In large bowl, stir all ingredients except milk, nuts and 2 tablespoons sugar until soft dough forms.
  • 2
    On ungreased baking sheet, drop dough by 8 spoonfuls. Brush tops with milk. Sprinkle with nuts and 2 tablespoons sugar.
  • 3
    Bake 11 to 13 minutes or until golden brown. Serve warm.

No nutrition information available for this recipe
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