Tropical Pineapple Coconut Scones
May 21, 2020 0:10:21 GMT -5
Post by PurplePuppy on May 21, 2020 0:10:21 GMT -5
Tropical Pineapple Coconut Scones
These sweet Tropical Pineapple Coconut Scones have punches of tropical flavor between buttery layers of tender, flaky dough.
Prep Time
10 mins
Cook Time
25 mins
Ingredients
Scones
1 cup whole milk cold
¼ cup brown sugar packed
1 teaspoon salt
3 cups all-purpose flour
2 and ½ teaspoons baking powder
10 tablespoons butter cold, salted or unsalted
½ cup dried pineapple (I used this dried pineapple.) diced, you can use fresh or canned but drain them well
¼ cup coconut shredded
Glaze
1 cup powdered sugar sifted then measured
3 to 4 tablespoons heavy whipping cream
1 teaspoon lemon extract
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
In a large mixing bowl whisk together the flour and baking powder.
Cut 10 tablespoons of cold butter into 1/2" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
Lightly flour a pastry board and gently roll the dough out into approximately 14x8" rectangle.
Sprinkle the diced pineapple and shredded coconut over the dough and gently press to push them slightly into the dough.
The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Fold the remaining 1/3 over the top portion. Next, fold the dough in half. With the rolling pin, gently flatten to an 8x4" rectangle.
You can cut the dough any way you want. I like to cut it into triangles.
Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.
Glaze
Whisk the powdered sugar, heavy whipping cream, and lemon extract until smooth. Drizzle over scones.
Serve immediately.
link
These sweet Tropical Pineapple Coconut Scones have punches of tropical flavor between buttery layers of tender, flaky dough.
Prep Time
10 mins
Cook Time
25 mins
Ingredients
Scones
1 cup whole milk cold
¼ cup brown sugar packed
1 teaspoon salt
3 cups all-purpose flour
2 and ½ teaspoons baking powder
10 tablespoons butter cold, salted or unsalted
½ cup dried pineapple (I used this dried pineapple.) diced, you can use fresh or canned but drain them well
¼ cup coconut shredded
Glaze
1 cup powdered sugar sifted then measured
3 to 4 tablespoons heavy whipping cream
1 teaspoon lemon extract
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside.
In a bowl combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
In a large mixing bowl whisk together the flour and baking powder.
Cut 10 tablespoons of cold butter into 1/2" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
Lightly flour a pastry board and gently roll the dough out into approximately 14x8" rectangle.
Sprinkle the diced pineapple and shredded coconut over the dough and gently press to push them slightly into the dough.
The following process will give you layers in the scones. (You're going to fold it like folding a sheet of paper to put into an envelope.) With the long side of the dough, fold the top 1/3 of the dough over the center. Fold the remaining 1/3 over the top portion. Next, fold the dough in half. With the rolling pin, gently flatten to an 8x4" rectangle.
You can cut the dough any way you want. I like to cut it into triangles.
Place the scones on a baking sheet and bake at 375°F for 25 to 30 minutes or until lightly browned. Remove to a wire rack to cool slightly before icing. I don't recommend allowing the scones to sit on the sheet pan as they will begin to sweat.
Glaze
Whisk the powdered sugar, heavy whipping cream, and lemon extract until smooth. Drizzle over scones.
Serve immediately.
link