Tropical Macaroon Scones

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

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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.