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Coconut Scones

Irresistible Coconut Scones with Pineapple Glaze Bliss

Deliciously fluffy Coconut Scones with fresh pineapple and a rich brown sugar glaze, offering a tropical treat perfect for breakfast.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Scone Ingredients
  • 2 cups All-Purpose Flour Measure precisely for perfect texture.
  • ½ cup Light Brown Sugar Can substitute with granulated sugar.
  • 1 tablespoon Baking Powder Ensure freshness.
  • ½ teaspoon Salt Enhances sweetness.
  • 1 cup Coconut Flakes Use raw or toasted for flavor.
  • ½ cup Chopped Macadamia Nuts Roasted and salted preferred.
  • ½ cup Unsalted Butter Freeze and grate for best results.
  • ½ cup Heavy Cream Substitute with full-fat coconut milk if needed.
  • 1 large Egg Binds ingredients and adds richness.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 cup Diced Fresh Pineapple Make sure to freeze before use.
Brown Sugar Glaze Ingredients
  • ½ cup Light Brown Sugar For sweetness.
  • ¼ cup Heavy Cream Adds richness.
  • 2 tablespoon Unsalted Butter Enhances flavor.
  • 1 teaspoon Vanilla Extract Boosts flavor profile.
  • 1 pinch Salt Balances sweetness.
Garnish
  • ¼ cup Toasted Coconut Flakes For extra crunch.
  • ¼ cup Chopped Macadamia Nuts For flavor enhancement.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • Whisk
  • Spatula
  • knife
  • Saucepan

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, coconut flakes, and macadamia nuts.
  3. Grate frozen butter into the dry mixture and mix until it resembles coarse crumbs.
  4. In another bowl, whisk together cream, egg, and vanilla extract. Drizzle over dry ingredients and mix until just moistened.
  5. Gently fold in frozen diced pineapple.
  6. Turn dough onto a floured surface and press into a 1-inch thick circle. Cut into 8 wedges.
  7. Place scones on prepared sheet, chill for 30 minutes, brush with cream, and bake for 20-22 minutes.
  8. For the glaze, combine brown sugar, cream, butter, vanilla, and salt in a saucepan. Heat until sugar dissolves.
  9. Drizzle warm glaze over baked scones and garnish with toasted coconut and macadamia nuts.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Using cold ingredients helps achieve maximum fluffiness. Mix just until combined to ensure tender scones.

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