1/2 cup coarsely chopped macadamia, almond or favorite nuts
1 egg
Instructions
Preheat oven to 425F. Spray cookie sheet with non-
stick spray.
In a large bowl mix biscuit mix and sugar. Cut in
butter, using pastry blender, until crumbly. Stir in
remaining ingredients.
Pat dough into 10 X 7 rectangle on cookie sheet (if
dough is sticky, dip fingers in biscuits mix). Cut
into 12 rectangles, but do not separate. Sprinkle
with additional sugar, coconut and if nuts if
desired.
Bake for 12-14 minutes or until golden brown;
carefully separate scones. Serve warm.
Originally Submitted
6/6/2012
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