2 ¼ cups all-purpose flour
1/3 cups sugar plus 1tbsp for topping
2 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
1 can DOLE® crushed pineapple, drained, juice reserved
1 tsp vanilla extract
2 tsp milk or cream
½ tsp almonds, finely chopped
1 tsp cinnamon
1 tsp nutmeg
Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in mixing bowl. Stir to combine. Cut in butter with pastry blender until mixture resembles coarse crumbs. Make well in centre.
Stir in drained pineapple and vanilla, adding reserved juice as needed until dry ingredients are just moistened and forms ball. Be sure not to overmix.
Place on baking sheet, sprayed with cooking spray. Brush tops with milk or cream.
Combine almonds, remaining 1 tablespoon sugar, cinnamon and nutmeg. Sprinkle evenly over tops of scones. Bake at 180°c, 12 to 15 minutes. Serve warm.