For Winter or Summer

Whether it’s hot or cold outside, these pineapple coconut scones are a good all year long. I use dried pineapple, but fresh pineapple is just as delicious. The natural sugars from the pineapple caramelize in the oven, giving the scone that extra buttery sweet flavor.

Keywords: Breakfast, Scones, Pineapple, Coconut

Recipe:

4 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded coconut
3 sticks cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon pure coconut extract (not imitation)
2 cups pineapple, small chop, dried or fresh

For the Glaze:
2 tablespoon pineapple juice
1/2 to 1 cup confectioners' sugar


Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pineapple; do not over mix.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
Meanwhile, make the glaze: Whisk the pineapple juice and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.