Tropical Pineapple Scones Recipes

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

TROPICAL ISLAND SCONES

Add these delicious sweet scones to your bread basket which are made using Bisquick® mix, coconut and vanilla chips drizzled with glaze - perfect for Island cuisine.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

Tropical Island Scones image

Steps:

Heat oven to 425°F. Spray large cookie sheet with cooking spray.
In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel.
In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet.
Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 25 g, TransFat 1 1/2 g

Ingredients

3 1/4 cups Original Bisquick™ mix
1/4 cup granulated sugar
1/4 cup cold unsalted butter
1 cup white vanilla baking chips
1 cup flaked coconut
1 tablespoon finely grated lime peel
1/2 cup heavy whipping cream
1 egg
1/2 cup powdered sugar
1 tablespoon fresh lime juice

TROPICAL BANANA SCONES

This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!

Provided by DMK

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Tropical Banana Scones image

Steps:

Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
Mix flour, baking soda, baking powder, and salt together in a small bowl.
Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g

Ingredients

¾ cup chopped banana
¼ cup pineapple juice
2 cups unbleached all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅜ cup turbinado sugar
¼ cup butter
¼ cup coconut oil
2 ounces Greek yogurt

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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Web Jan 21, 2020 Combine the flour, butter, sugar, and salt and use two forks (or a pastry cutter) to cut the butter into the dry ingredients. Reserve 3/4 …
From averiecooks.com
4.5/5 (74)
Total Time 2 hrs
Category Bars & Blondies
Calories 304 per serving

Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.

Tropical Pineapple Scones Recipes

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.

TROPICAL ISLAND SCONES

Add these delicious sweet scones to your bread basket which are made using Bisquick® mix, coconut and vanilla chips drizzled with glaze - perfect for Island cuisine.

TROPICAL BANANA SCONES

This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!

COCONUT PAPAYA & PINEAPPLE SCONES

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