TROPICAL PINEAPPLE COCONUT SCONES
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These sweet Tropical Pineapple Coconut Scones have punches of tropical flavor between buttery layers of tender, flaky dough.
First, let me dispel and notions you have about scones being dry, hard, and tasteless. Maybe the scones you’ve bought at chain coffee shops are, but homemade fresh scones are quite the opposite! Scratch-made scones have crisp edges, soft centers, and layers of buttery goodness.
These scones are extra! If you have a special occasion, Mother’s Day, or birthday celebration coming up that you want to go all out for I highly recommend baking up a batch of these scones.
There are layers and layers of buttery, flaky dough with pineapple chunks and coconut tucked inside. They were amazing without the glaze if you want to skip that part. However, I couldn’t resist the temptation. I drizzled a little lemon glaze over the top that oozed into the nooks and crannies in those layers. Wow! So good.
Tropical Pineapple Coconut Scones
I used dried pineapples, not freeze-dried. I found them in my store where the raisins, apricots, and other dried fruits are displayed. For convenience, you can also order dried pineapple here. As well, you can use fresh or canned pineapple but drain it well. Any extra moisture will make the scones doughy and soggy.
I also put flaked coconut in my scones. You can omit the coconut if you don’t like it.
I used lemon extract to flavor the glaze. You can use pineapple juice if you use canned pineapple.
While you’re here, check out these recipes
- Quick Cinnamon Hawaiian Rolls
- Eggnog Scones
- Freshly Ground Black Pepper Mascarpone Scones
- Mascarpone Cheese Scones
- 12 Top Breakfasts Requested by Kids
Can I freeze scones?
Yes! Allow them cool before freezing. Place in a re-sealable bag or airtight container with a layer of waxed or parchment paper between them to keep them from sticking to one another.
They will be good frozen for up to three months.
To thaw, leave out on the counter for a few hours or overnight in the refrigerator.
To reheat, warm in the microwave for 30 seconds or in a 300°F oven for 10 minutes.
Tropical Pineapple Coconut Scones
Ingredients
Scones
- 1 cup whole milk cold
- ¼ cup brown sugar packed
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 and ½ teaspoons baking powder
- 10 tablespoons butter cold, salted or unsalted
- ½ cup freeze-dried pineapple (I used this dried pineapple.) diced, you can use fresh or canned but drain them well
- ¼ cup sweetened coconut flakes shredded
Glaze
- 1 cup powdered sugar (aka confectioners) sifted then measured
- 3 to 4 tablespoons heavy whipping cream
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
- In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder.
- Cut 10 tablespoons of cold butter into 1/2" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
- Lightly flour a pastry board and gently roll the dough out into approximately 14x8" rectangle.
- Sprinkle the diced pineapple and shredded coconut over the dough and gently press to push them slightly into the dough.
- The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Fold the remaining 1/3 over the top portion. Next, fold the dough in half. With the rolling pin, gently flatten to an 8x4" rectangle.
- You can cut the dough any way you want. I like to cut it into triangles.
- Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.
Glaze
- Whisk the powdered sugar, heavy whipping cream, and lemon extract until smooth. Drizzle over scones.
- Serve immediately.
Made this recipe for the first time, very happy! The scones are flaky and delicate. I used canned crushed pineapple, well drained and then pressed through cheesecloth. Next time, I think I’ll try making a brown sugar/butter glaze for the pineapple before spreading it onto the dough. I didn’t add the coconut since that’s not a favorite for my family.
Question: My scones were HUGE. I cut them 8″x4″ dough into 8 triangles, then added sanding sugar to the top. The unbaked scones were easily 2″ tall and toppled over while baking, so they looked like thick Palmiers! Should I have rolled the dough thinner? I followed the 14″ x 8″ initial rectangle plan, tri-folded it starting with the long ends, and then folded everything in half per the directions.
Mmmmm, that’s odd they were so tall, but not a bad thing. Yes, you can roll the dough thinner so they don’t topple over.
I thought i was the Queen of Scones, but you are atarting to show me up! Great recipes!
Maybe my expectations were too high, but the pineapple and coconut flavors were barely there. I will double the coconut next time and maybe even toast it a little. I will also incorporate some pineapple juice.