3 c. all-purpose flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter
1 (8 oz.) can crushed pineapple, juice pack
Light cream or milk
3 tbsp. chopped macadamia nuts or almonds
1 tbsp. sugar
1/2 tsp. ground cinnamon

In mixing bowl stir together flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center. Stir in undrained pineapple until dry ingredients are just moistened (dough will be sticky).

On lightly floured surface knead gently 10-12 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: Combine nuts, the 1 tablespoon sugar and cinnamon. Sprinkle about 1 teaspoon mixture over top of each scone. Bake in 425 degree oven about 15 minutes. Serve warm. Makes 21.