Tropical Island Scones Food

TROPICAL ISLAND SCONES

Tropical Island Scones image

Add these delicious sweet scones to your bread basket which are made using Bisquick® mix, coconut and vanilla chips drizzled with glaze - perfect for Island cuisine.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

3 1/4 cups Original Bisquick™ mix
1/4 cup granulated sugar
1/4 cup cold unsalted butter
1 cup white vanilla baking chips
1 cup flaked coconut
1 tablespoon finely grated lime peel
1/2 cup heavy whipping cream
1 egg
1/2 cup powdered sugar
1 tablespoon fresh lime juice

Steps:

Heat oven to 425°F. Spray large cookie sheet with cooking spray.
In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel.
In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet.
Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 25 g, TransFat 1 1/2 g

TROPICAL BANANA SCONES

Tropical Banana Scones image

This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!

Provided by DMK

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

¾ cup chopped banana
¼ cup pineapple juice
2 cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅜ cup turbinado sugar
¼ cup butter
¼ cup coconut oil
2 ounces Greek yogurt

Steps:

Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
Mix flour, baking soda, baking powder, and salt together in a small bowl.
Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g

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