Pineapple Scones

Pineapple Scones

19

"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."
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Ingredients

35 m servings 177 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. 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.
  4. Bake 15 to 20 minutes in the preheated oven, until golden brown.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

These turned out really yummy. They were not dry at all, perhaps because of the pineapple. I served them with English Breakfast tea, honey and butter. I will be making these for my next brunch.

Most helpful critical review

Tried it once as written: much too biscuit crumbly and the flavors didn't mature. Tried it twice the "overnight refrig" method: texture much smoother and the flavors matured nicely.

Tried it once as written: much too biscuit crumbly and the flavors didn't mature. Tried it twice the "overnight refrig" method: texture much smoother and the flavors matured nicely.

These have a nice flavor and good texture. I suggest putting 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in the flour mixture: it added a soft flavor that really complemented the orange and p...

These turned out really yummy. They were not dry at all, perhaps because of the pineapple. I served them with English Breakfast tea, honey and butter. I will be making these for my next brunch.

Bake just until done, like a cake. They are then just like soft cookies, and I put frosting on mine! I couldn't taste any of the coconut- mostly orange, so maybe a little coconut extract next t...

I was very skeptical when making these scones because I've never had such "slop" to deal with in making scones. But these turned out to be the fluffiest and easiest scones I have ever made. I ...

Used bread flour instead of all purpose flour, low-fat coconut milk and pineapple mange marmelade (made locally) instead of honey. They were fabulous--Not too doughy or too dry; slightly sweet ...

too doughy, not at all (texture wise) like other scones I have made. I put in some coconut extract and cardamom. I made an orange glaze for a topping, that helped, but not enough... I will no...

I think these were pretty good, I added some sugar and a little Garam Masala which made them much tastier. But like all recipies they are easy to change your taste. So this is a geat recipie to ...

These are wonderful! I made two batches this weekend because we're having a mob of house guests for the holidays - I'm sure they will go over very big! I was very pleasantly surprised to find ...