In mixing bowl stir together flour, sugar, baking powder, and salt. Cut in butter or margarine until mixture resemble coarse crumbs. Make a well in the center. Stir in undrained pineapple until dry ingredients are just moistened (dough will be sticky). On lightly floured surface, knead gently 10 to 12 strokes; roll dough to 1/4 inch thickness. Cut with floured 2 1/2 inch biscuit cutter. Place on ungreased baking sheet. Brush tops with cream or milk. For topping, chop nuts and combine with the 1 tablespoon sugar and cinnamon. Sprinkle about 1 teaspoon mixture over top of each scone. Bake in 425° oven about 15 minutes. Serve scones warm.