Coconut Pineapple Macadamia Scones with Bisquick Mix
These tender scones combine tropical flavors of coconut, pineapple, and macadamia nuts in an easy Bisquick-based dough. The sweet pineapple tidbits add bursts of juicy flavor while flaked coconut and crunchy macadamia nuts provide wonderful texture contrasts. Perfect for breakfast, brunch, or afternoon tea, these scones bake up golden brown and are best served warm from the oven. The simple pat-and-cut method makes them much easier than traditional drop scones.
Ingredients
- 2 ½ cup Original Bisquick mix
- ¼ cup sugar
- ¼ cup butter or margarine, firm
- ½ cup coconut, flaked
- ½ cup macadamia nuts, chopped
- ¼ cup whipping cream, heavy
- 1 egg
- 1 can (8 ounces) pineapple tidbits, well drained
Instructions
- 1
Heat oven to 425°F and spray cookie sheet with cooking spray
- 2
Stir together Bisquick mix and sugar in large bowl
- 3
Cut in butter using pastry blender or crisscrossing knives until crumbly
- 4
Stir in coconut, macadamia nuts, cream, egg, and drained pineapple
- 5
Pat dough into 10x7-inch rectangle on cookie sheet, dipping fingers in Bisquick mix if sticky
- 6
Cut into 12 rectangles but do not separate
- 7
Sprinkle with additional sugar and coconut if desired
- 8
Bake 12 to 14 minutes or until golden brown
- 9
Carefully separate scones and serve warm
Tips
Keep butter firm and cold for the flakiest texture when cutting into the dry ingredients.
Drain pineapple thoroughly and pat dry with paper towels to prevent soggy scones.
Don't overmix the dough - stir just until ingredients are combined for tender scones.
Good to Know
Store covered at room temperature for up to 2 days or freeze for up to 1 month
Can be shaped and refrigerated overnight, then baked fresh in the morning
Best served warm from the oven, split and buttered if desired
Common Mistakes
Don't separate rectangles before baking to prevent spreading and maintain shape
Avoid overbaking as scones will continue cooking on hot pan after removal
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh pineapple instead of canned?
Yes, dice fresh pineapple finely and pat very dry. You'll need about 1/2 cup diced.
What if I don't have macadamia nuts?
Substitute with chopped pecans, almonds, or walnuts for similar texture and richness.
How long do these scones keep?
Store covered at room temperature for 2 days or freeze for up to 1 month. Reheat briefly before serving.