It’s not that I don’t have enough good scone recipes to keep me happily baking for a very long time but my quest for just one more is far from over!
Blueberries, raspberries, cranberries, apples, pears, peaches or strawberries nestled into a perfect scone makes it especially delicious.
Although canned pineapple has worked successfully in some muffin and quick bread recipes, the pineapple scone recipes I’ve come across call for the candied variety. Not being a fan of candied pineapple I thought of substituting canned pineapple instead.
My worst fear was wasting ingredients but as the saying goes “nothing ventured nothing gained” so I decided to give it a try.
It was certainly a day for trying something new since the recipe I chose called for coconut milk which to my recollection I’d never used before. I also substituted coconut sugar for granulated and this was a first as well. The addition of rum extract would have satisfied all the ingredients required for the Pina Colada drink but not having any on hand vanilla extract sufficed.
I ventured…and gained…perhaps not a Pina Colada Scone but a delicious Pineapple Coconut Scone for sure! Delicious, flaky, not too sweet and after a good draining the canned pineapple actually worked very well.
I’m wondering if fresh pineapple would work as well. I may soon be venturing again!
Pineapple Coconut Scones
2 cups plus 2 tablespoons all purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 cup cold butter cut into pieces
2/3 cups finely chopped dried pineapple
2/3 cups coconut milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract
coarse sugar for topping
- Preheat oven to 400 degrees F. and line baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder and salt.
- Add butter to flour mixture and cut in with a pastry blender until pieces no larger than a pea remain.
- Stir in coconut and pineapple then coconut milk and vanilla stirring with a fork until mixture comes together.
- Turn dough onto a lightly floured surface and shape ball into a disk about 3/4 inches thick then cut into 8 scones.
- Arrange triangles on prepared baking sheet and brush tops of scones with coconut milk then sprinkle with coarse sugar.
- Bake 17 t0 20 minutes until golden brown.
- Transfer to wire rack to cool.
Notes, Tips and Suggestions
- If using canned pineapple use “tidbit” size pieces, cut each piece in half or roughly chop. Drain very well then set on a paper towel to absorb excess moisture.
- Using coconut sugar really didn’t make a noticeable difference, I just happened to have some on hand and wanted to try it out. Granulated sugar is fine.
- Toasting the coconut before adding could be a good idea for a stronger coconut taste.
- When bringing the dough together don’t over work it. After mixing with fork press the dough down with palm of hand then fold dough over itself repeating until the dough comes together. Less handling, no kneading makes for a tender, flaky scone.
- These scones are not too sweet, a thin glaze made from confectioner’s sugar mixed with some pineapple juice topped them off well. A little sprinkle of coconut on top doesn’t hurt especially if you love coconut!