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Pineapple Scones

Pineapple Scones

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Lauren

Lauren

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
  4. Bake 15 to 20 minutes in the preheated oven, until golden brown.
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Reviews

Barbara
22

Barbara

12/3/2003

Tried it once as written: much too biscuit crumbly and the flavors didn't mature. Tried it twice the "overnight refrig" method: texture much smoother and the flavors matured nicely.

CaityHady
15

CaityHady

10/10/2007

These have a nice flavor and good texture. I suggest putting 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in the flour mixture: it added a soft flavor that really complemented the orange and pineapple nicely.

jereca74
12

jereca74

12/9/2004

These turned out really yummy. They were not dry at all, perhaps because of the pineapple. I served them with English Breakfast tea, honey and butter. I will be making these for my next brunch.

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