Pineapple Scones

Pineapple Scones

19 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  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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Adjust Servings

Original recipe yields 12 servings



  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 (19)

Rate This Recipe


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.



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.



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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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Brunch Scones


next recipe:

Cranberry Apple Scones