2-1/4 cups all–purpose flour (270 g)
1/3 cup plus 1 tablespoon sugar, divided (65 g + 15 mL)
2-1/4 teaspoons baking powder (11 mL)
½ teaspoon baking soda (2.5 mL)
¼ teaspoon salt (1 mL)
½ cup butter or margarine, softened (120 g)
1 can (8 oz) DOLE® Crushed Pineapple, undrained (227 mL)
1 teaspoon vanilla extract (5 mL)
Milk or cream
3 tablespoons almonds, finely chopped (45 mL)
½ teaspoon ground cinnamon (2.5 mL)

Combine flour, 1/3 cup (65 g) 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 center. Stir in undrained pineapple and vanilla until dry ingredients are just moistened and forms ball.

Knead dough gently 10 to 12 times on a lightly floured surface. Pat dough to 1/2-inch thickness. Cut with floured 2-1/2 inch biscuit cutter.

Place on baking sheet, sprayed with cooking spray. Brush tops with milk or cream.

Combine almonds, remaining 1 tablespoon (15 mL) sugar and cinnamon. Sprinkle evenly over tops of scones. Bake at 400°F (200°C), 12 to 15 minutes. Serve warm.