Pineapple Scones

Scones freeze really well, so they're great to bake up a batch and stick in the freezer. Pull a few out at a time to serve with a cup of tea when someone drops in, pop a few in a bag to take to a hostess, or package one or two for a friend "just because."

Pineapple Scones

3 C. flour
1/3 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 C. margarine or butter
1 - 8 oz. can of crushed pineapple (don't drain)
Milk
Sugar

Preheat oven to 425. In a mixing bowl, stir together flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained pineapple until dry ingredients are moistened (dough will be sticky). On lightly floured surface, knead gently about 12 times. Roll dough to 1/4" thickness. You can cut with a floured biscuit cutter or just cut into rectangles. Place dough on ungreased baking sheet. Brush tops with milk and sprinkle with sugar. Bake about 15 minutes or until bottoms are golden brown. Best served warm. Makes about 20-24.