Pineapple Scones Recipe -
Pineapple Scones Recipe
  • READY IN 35 mins

Pineapple Scones

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2004

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
Dec 03, 2003

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.

Oct 10, 2007

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 pineapple nicely.

Dec 03, 2003

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 time. Very easy- i'll try some flavor variations next time.

Sep 20, 2008

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 intend to use the recipe as a base for other flavors (these flavors were not the best for me).

Nov 22, 2006

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 and slightly savory. I made them for a staff breakfast a couple months ago and they were a huge hit.

Aug 30, 2006

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 not make again.

Apr 01, 2005

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 play with. Thank you for sharing with us.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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