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Name: Tropical Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Granulated sugar; 1/4 ts Salt; 1/2 c Coconut, shredded; 3 oz White chocolate, 1/2 inch; 2 c All-purpose flour; 1/2 c milk; 2 ts Baking Powder; 1/2 c Dried pineapple, chopped; 1 1/2 ts Vanilla extract; 1 lg Egg; 1/2 c Macadamia nuts, chopped; 1/2 c Dried papaya, chopped; 5 tb Unsalted butter, chilled

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INGREDIENTS

1/4 c Granulated sugar
1/4 ts Salt
1/2 c Coconut, shredded
3 oz White chocolate, 1/2 inch
2 c All-purpose flour
1/2 c milk
2 ts Baking Powder
1/2 c Dried pineapple, chopped
1 1/2 ts Vanilla extract
1 lg Egg
1/2 c Macadamia nuts, chopped
1/2 c Dried papaya, chopped
5 tb Unsalted butter, chilled

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Lightly butter a 9 inch diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Stir in the papaya, pineapple, macadamia nuts, coconut, and white chocolate until evenly distributed. With lightly floured hands, pat the dough into a 8 inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18-20 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges, if necesary. Serve warm, or cool completely and store in an airtight container. These freeze well. Recipe by: Simply Scones Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford on May 23, 1997

NOTES

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Tropical Scones

1/4 c Granulated sugar
1/4 ts Salt
1/2 c Coconut, shredded
3 oz White chocolate, 1/2 inch
2 c All-purpose flour
1/2 c milk
2 ts Baking Powder
1/2 c Dried pineapple, chopped
1 1/2 ts Vanilla extract
1 lg Egg
1/2 c Macadamia nuts, chopped
1/2 c Dried papaya, chopped
5 tb Unsalted butter, chilled

Preheat oven to 375 degrees. Lightly butter a 9 inch diameter circle in the  center of a baking sheet.    In a large bowl, stir together the flour, sugar, baking powder, and salt.  Cut the butter into 1/2 inch cubes and distribute them over the flour  mixture. With a pastry blender or two knives used scissors fashion, cut in  the butter until the mixture resembles coarse crumbs. In a small bowl, stir  together the milk, egg, and vanilla. Add the milk mixture to the flour  mixture and stir to combine. Stir in the papaya, pineapple, macadamia nuts,  coconut, and white chocolate until evenly distributed.    With lightly floured hands, pat the dough into a 8 inch circle in the  center of the prepared baking sheet. With a serrated knife, cut into 8  wedges. Bake for 18-20 minutes, or until the top is lightly browned and a  cake tester or toothpick inserted into the center of a scone comes out  clean.    Remove the baking sheet to a wire rack and cool for 5 minutes. Using a  spatula, transfer the scones to a wire rack to cool. Recut into wedges, if  necesary. Serve warm, or cool completely and store in an airtight  container. These freeze well.  Recipe by: Simply Scones Posted to MC-Recipe Digest V1 #618 by Terilynn  Sanford <terily@tenet.edu> on May 23, 1997

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 172
Calories from Fat: 28 (16%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 26.7mg		8 %
Sodium 513.3mg		18 %
Potassium 76.1mg		2 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 30.2g
Protein 4.2g		6 %
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Calories per serving: 172

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