Title: Pineapple spice scones
 Categories: Dorcas, Breads
      Yield: 21 Servings
 
      3 c  Flour
    1/3 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Salt
    3/4 c  Butter or margarine
      8 oz Crushed pineapple
           -juice pack
           Light cream or milk
      3 tb Macadamia nuts or
      3 tb Almonds
      1 tb Sugar
    1/2 ts Cinnamon
 
   In mixing bowl stir together flour, 1/3 cup sugar, baking powder, and
  salt. Cut in butter or margarine until mixture resemble coarse
  crumbs. Make a well in the center. Stir in undrained pineapple until
  dry ingredients are just moistened (dough will be sticy).
   On lightly floured surface, knead gently 10 to 12 strokes; roll
  dough to 1/4 inch thickness. Cut with floured 2 1/2 inch biscuit
  cutter. Place on ungreased baking sheet. Brush tops with cream or
  milk. For topping, chop nuts and combine with the 1 tablespoon sugar
  and cinnamon. Sprinkle about 1 teaspoon mixture over top of each
  scone. Bake in 425~ oven about 15 minutes. Serve warm.