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.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 21|
|Calories from Fat: 126 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 14.1mg||4 %|
|Sodium 48.4mg||2 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 29g|
|Protein 2.5g||4 %|
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Calories per serving: 252
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