+ This Pineapple Coconut Scones Recipe brought to you by the folks at Crisco +
I adore scones. I mean really, what’s not to like? It’s like a sweet biscuit with a bit of a crunchy exterior and soft, fluffy interior. It’s a sweet addition to any breakfast or brunch. Not to mention that scones can be a blank canvas for all kinds of flavor profiles.
I’ve had blueberry, chocolate, raspberry, strawberry, cinnamon sugar scones in my life and I’m sure there are many more variations out there. After my recent trip to Hawaii, I thought a pineapple coconut scone would be LOVELY!
After doing a little playing around, I thought I would also make my pineapple coconut scones dairy-free.
WHAT’S that you say… You can’t even image your scones without their creamy buttery base? I’m telling you it’s possible. Not only possible, but scrumptious! The secret, I use Crisco Organic Coconut Oil instead of butter and rich Coconut Milk instead of cream. Crisco Organic Coconut Oil is PERFECT for this application, because it stays firmer than most coconut oils which is a must when baking goodies such as scones. I also love that it is certified organic and non-GMO. Crisco Organic Coconut Oil is an easy substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. Plus, I love that it is a better fat for your body than traditional animal fats.
Looking for more Crisco inspiration? Visit the Crisco Heritage Kitchen a hub dedicated to all things food, tradition and family, where generations of home cooks can gather and discover tried-and-true fresh summer recipes with this seasons bounty that will delight and inspire.
Pineapple Coconut Scones
Want to watch how I make my pineapple coconut scones? Here’s a quick video showing the entire process…
It truly couldn’t be any easier. The other secret is using Self-Rising Flour.
I found those fun dried young pineapple that looks like flowers at Trader Joe’s. I thought they really added to the presentation and taste of the overall scone, but they aren’t a deal breaker by any means if you can’t find them.
Pineapple Coconut Scones Recipe
- 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
- 1 cup powdered sugar
- 1 pinch of salt
- 1½ tablespoons pineapple juice
- Pre-heat oven to 425˚
- 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.
- Add the pineapple and coconut milk. Mix until just combined.
- Mix in shredded coconut until combined. Make sure not to over mix.
- 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.
- Place on a parchment lined baking sheet.
- Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
- Bake in a 425˚ oven for 10 minutes.
- While the scones are baking, mix up the glaze.
- In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
- 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 Remove the scones from the oven and brush the tops with the pineapple glaze.
- 13 Serve warm, or store in an air tight container for a day or two.
*Disclosure: As a participant of the Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.