* or Piña Colada Scone Mix (either one is fine), dough made according
to "drop scone" directions on package
Heat the oven to 375 degrees F. Lightly grease a scone pan or a 9-inch
Melt the butter in a small saucepan, and add the corn syrup, water, and
brown sugar. Bring to a boil and simmer until the sugar is dissolved and the
mixture thickens slightly, about 3 minutes, stirring constantly.
Pour into the prepared pan, dividing syrup equally among the sections if
you're using a scone pan.
Immediately press pineapple rings into the syrup, squeezing them to fit
if you're using a scone pan.
Place cherries in the center of each ring.
Drop the scone dough into the pan. Use your wet fingers to gently spread
the dough evenly into the pan.
Bake for 25 to 30 minutes; the top will be lightly browned, with syrup bubbling
around the edges. (If you're using a 9-inch cake pan, bake for 35 to 40
Remove from the oven, and let sit for 5 minutes before turning out onto
a serving platter.