Pineapple Coconut Scones // Dairy-Free
 
Prep time
Cook time
Total time
 
These tropical scones are perfect for any breakfast or brunch table. Packed with all kinds of tropical goodness and thanks to Crisco Organic Coconut Oil they are also DAIRY-FREE.
Author:
Serves: 11-12
Ingredients
  • 2 cups SELF-RISING flour
  • ½ teaspoon salt
  • ¼ cup Crisco Organic Coconut Oil
  • 1 cup crushed pineapple
  • 1 tablespoon + 1 teaspoon sugar
  • 3-4 tablespoons Coconut Milk
  • ½ cup sweetened shredded coconut
  • 1 egg
  • GLAZE
  • 1 cup powdered sugar
  • 1 pinch of salt
  • 1½ tablespoons pineapple juice
Instructions
  1. Pre-heat oven to 425˚
  2. In a large bowl, add the flour, salt and coconut oil. Cut the coconut oil into the flour with a pastry cutter or two knives.
  3. Add the pineapple and coconut milk. Mix until just combined.
  4. Mix in shredded coconut until combined. Make sure not to over mix.
  5. Place on a floured surface and shape into a disk about 1 to ½ inches thick. Cut out with a biscuit cutter or just cut into wedges.
  6. Place on a parchment lined baking sheet.
  7. Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
  8. Bake in a 425˚ oven for 10 minutes.
  9. While the scones are baking, mix up the glaze.
  10. In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
  11. 11 If you are garnishing with dried young pineapple. Add them to the tops of the scones in the last two minutes of baking.
  12. 12 Remove the scones from the oven and brush the tops with the pineapple glaze.
  13. 13 Serve warm, or store in an air tight container for a day or two.
Recipe by Whipperberry at https://whipperberry.com/pineapple-coconut-scones-recipe-dairy-free/