Pineapple Coconut Scones // Dairy-Free
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.
Servings 11
Ingredients
- 2 cups SELF-RISING flour
- 1/2 teaspoon salt
- 1/4 cup Crisco Organic Coconut Oil
- 1 cup crushed pineapple
- 1 tablespoon + 1 teaspoon sugar
- 3-4 tablespoons Coconut Milk
- 1/2 cup sweetened shredded coconut
- 1 egg
- GLAZE
- 1 cup powdered sugar
- 1 pinch of salt
- 1 1/2 tablespoons pineapple juice
Instructions
- 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 1/2 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.