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Pina Colada Scones2 1/2 cups all-purpose flour
1/4 cup Splenda granular sweetener
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup lite Pi?a Colada yogurt
1/4 cup egg substitute
1/4 cup crushed pineapple, juice
    packed and not drained
1 teaspoon coconut extract
Confectioners` sugar (optional)Preheat oven to 425 degrees F.Combine dry ingredients together in a large bowl and mix together well. Set aside.In a another large bowl, combine together well the rest of the ingredients except for the confectioner`s sugar. Then add this to the dry ingredient mixture, stirring only till just moistened. Turn onto a lightly floured surface for kneading; knead it 3-4 times. Then, divide the dough in half and place both halves 8 inches apart on a greased baking sheet. Pat each portion of dough into 6 1/2 inch circles; then cut each circle into 6 wedges together. Bake at 425 degrees F for 12-14 minutes or until golden brown. Sprinkle with confectioners` sugar if you like.Serve warm, plain or with your favorite preserves.

 

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