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Home > Recipes > Tropical Paradise Scones

Tropical Paradise Scones Recipe

Tropical Paradise Scones
  • Intermediate

Find Similar Recipes:

Breads x Intermediate x HERSHEY’S Premier White Chips x MOUNDS Sweetened Coconut Flakes x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup MOUNDS Sweetened Coconut Flakes
  • 1 cup HERSHEY'S Premier White Chips
  • 2 cups chilled whipping cream
  • 2 tablespoons fresh lime juice
  • 2 tablespoons butter, melted
  • 2 to 3 teaspoons freshly grated lime peel
  • Additional sugar
  • 1/2 cup MAUNA LOA Macadamia Nut Baking Pieces

Directions

1. Heat oven to 375° F. Lightly grease 2 baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts.

3. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.

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