Save
Print
Pinterest
Facebook
Email

Tropical Macaroon Scones

Name: Tropical Macaroon Scones
Prep time: 30 min
Total time: 45 min
Yield: 8
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

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.