COCONUT, PINEAPPLE AND MACADAMIA SCONES

2 1/2 cups Original Bisquick® mix
1/4 cup sugar
1/4 cup firm butter or margarine
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts*
1/4 cup heavy (whipping) cream
1 egg
1 (8 ounces) can pineapple, tidbits, well drained

Heat oven to 425 degrees 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.

*Try substituting pecans or almonds for the macadamia nuts, or use a combination of nuts in this sweet scone.

High Altitude (3500-6500 ft):
Bake 14 to 16 minutes.

Source: Betty Crocker