Light cream or milk

Instructions

1. 1

   In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder and salt. Cut in butter or

2. 2

   margarine until mixture resembles coarse crumbs. Make a well in the center. Stir in undrained

3. 3

   pineapple just until dry ingredients are moistened (dough will be sticky).

4. 4

   On a lightly floured surface, knead dough gently 10 to 12 strokes. Roll dough 1/4 inch thick. Cut dough

5. 5

   with a floured 2 1/2 inch biscuit cutter. Transfer scones to an ungreased baking sheet. Brush tops with

6. 6

   light cream or milk.

7. 7

   For topping, stir together nuts, the 1 tablespoon sugar and cinnamon. Spread about 1 teaspoon of the

8. 8

   topping over each scone. Bake at 425 degrees F for about 15 minutes or until golden brown.