Pineapple Scones Recipe 415

PINEAPPLE SCONES

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

Provided by Lauren

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Pineapple Scones image

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
Bake 15 to 20 minutes in the preheated oven, until golden brown.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 25.4 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 168.2 mg, Sugar 8.6 g

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
¾ cup coconut milk
¼ cup honey
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 orange, zested

PINEAPPLE SCONES RECIPE - (4.1/5)

Provided by MJH

Number Of Ingredients 9

Pineapple Scones Recipe - (4.1/5) image

Steps:

Preheat oven to 375°F (190°C). In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet. Bake 15 to 20 minutes in the preheated oven, until golden brown.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
3/4 cup coconut milk
1/4 cup honey
1 egg, beaten
1 (8-ounce) can crushed pineapple, drained
1 orange, zested

PINEAPPLE SCONES

This was Mom's recipe and is great with coffee or tea. It is sweet and moist but not too sweet. You could change the fruit if you are not a pineapple lover. Simple as can be to make.

Provided by Dawn Donovan

Categories Other Breads

Time 25m

Number Of Ingredients 7

Pineapple Scones image

Steps:

1. Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
2. Break 1 (one) egg into the pineapple juice and beat well.
3. Add to the rest of the ingredients and stir until well blended.
4. Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
5. Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
6. Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency

Ingredients

2 c flour
1/4 c sugar
3 tsp baking powder
1/4 c shortening
1 c drained crushed pineapple
1 egg
1/4 c saved pineapple juice

COCONUT PAPAYA & PINEAPPLE SCONES

Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!

Provided by Tinkerbell

Categories Scones

Time 45m

Yield 8 Scones, 4-8 serving(s)

Number Of Ingredients 15

Coconut Papaya & Pineapple Scones image

Steps:

Preheat oven to 400° and line a baking sheet with parchment paper.
In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.

Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1

Ingredients

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2-1 cup powdered sugar

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Pineapple Scones Recipe 415

PINEAPPLE SCONES

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

PINEAPPLE SCONES RECIPE - (4.1/5)

PINEAPPLE SCONES

This was Mom's recipe and is great with coffee or tea. It is sweet and moist but not too sweet. You could change the fruit if you are not a pineapple lover. Simple as can be to make.

COCONUT PAPAYA & PINEAPPLE SCONES

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