Hummingbird Scones

HUMMINGBIRD SCONES

6 tablespoons butter, softened

1/4 cup sugar

1 ripe banana, mashed

1/2 cup crushed pineapple, drained

1 teaspoon vanilla

1/4 cup milk

1 3/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup shredded coconut

Preheat oven to 375*.

Prepare a baking pan with parchment paper, and coat with nonstick spray.

Combine butter and sugar in mixing bowl.

Add mashed banana, drained crushed pineapple and vanilla and combine all evenly.

Add milk to wet mixture.

Mix in flour, baking powder, baking soda, cinnamon and salt to form sticky dough.

Stir in chopped pecans and shredded coconut.

Drop dough onto prepared baking sheet.

Bake a 375* for 25 - 30 minutes, until golden brown.

Let cool on pan for 10 minutes.

Drizzle with cream cheese glaze if desired.

4 large scones

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CREAM CHEESE GLAZE

4 oz. cream cheese

1/4 cup confectioners powder sugar

1 teaspoon vanilla

Place cream cheese in a small microwave safe bowl or measuring cup.

Heat for 20 seconds in microwave to soften.

Vigorously stir in confectioners powder sugar and vanilla to make a smooth pourable glaze.

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