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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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The mango adds a great tropical flavor to scones. I love to serve these for tea or for breakfast.Cheryl Perry, Hertford, North Carolina Ingredients:
2-1/2 cups biscuit/baking mix |
2 tablespoons brown sugar |
3 tablespoons cold butter |
1/2 cup thawed non-alcoholic pina colada mix |
1 cup chopped peeled mango |
3 tablespoons flaked coconut |
1/4 cup macadamia nuts, chopped |
Directions:
1. In a large bowl, combine biscuit mix and brown sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pina colada mix just until moistened. Fold in mango.
2. Turn onto a floured surface; knead 10 times. Pat into a 9-in. x 7-in. rectangle. Cut into 10 rectangles; separate rectangles and place on a greased baking sheet. Melt remaining butter; brush over scones.
3. Bake at 400° for 12 minutes. Sprinkle with coconut and nuts; bake 2-4 minutes longer or until golden brown. Serve warm. Yield: 10 scones.
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