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
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- 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 dried pineapple (I used this dried pineapple.) diced, you can use fresh or canned but drain them well
- ¼ cup coconut shredded
- 1 cup powdered sugar sifted then measured
- 3 to 4 tablespoons heavy whipping cream
- 1 teaspoon lemon extract
- 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.
- Whisk the powdered sugar, heavy whipping cream, and lemon extract until smooth. Drizzle over scones.
- Serve immediately.