Pineapple Macadamia Scones
Serves: 20
  • 3 tablespoons macadamia nuts, chopped
  • ½ teaspoon ground cinnamon
  • ⅓ cup plus 1 tablespoon SucanatĀ® or other granulated sweetener
  • 3 cups unbleached flour
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sunflower or other light oil, or vegan margarine
  • 8-ounce can crushed pineapple packed in juice
  • plain dairy-free milk beverage
  1. Preheat oven to 425F.
  2. Mix together the nuts, cinnamon, and 1 Tablespoon sweetener; set aside.
  3. Sift together the flour, ⅓ cup sugar, baking powder, and salt in a large mixing bowl.
  4. Cut in the oil or margarine until the mixture resembles coarse crumbs.
  5. Make a well in the centre of the mixture, pour in the pineapple with its juice, and stir until ingredients are just moistened (dough will be somewhat sticky).
  6. Transfer the mixture to a lightly floured board, and with floured hands knead about ten times (do not over-knead).
  7. Roll out the dough to about one-quarter inch thick, then cut with a floured 2-1/2-inch biscuit cutter, or use a drinking glass dipped in flour if you have no biscuit cutter.
  8. Place each dough round onto an ungreased baking sheet.
  9. Brush each round lightly with milk alternative, and sprinkle about a teaspoonful of the nut mixture on top, pressing in lightly with the back of a spoon or your fingers.
  10. Bake for 15 minutes. Serve warm.
Recipe by Go Dairy Free at