Best Coconut Papaya Pineapple Scones Recipes
COCONUT PAPAYA & PINEAPPLE SCONES
Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!
Provided by Tinkerbell
Categories Scones
Time 45m
Yield 8 Scones, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper.
- In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
- With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
- In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
- Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
- Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
- Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
- Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.
Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Another forgotten recipe clipped some time ago. This one provides for some substitutions if you don't care for macadamia nuts. You may try pecans or almonds or even a combination of nuts. Recipe & photo: Bettycrocker.com
Provided by Ellen Bales
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
- 2. Pat dough into 10x7-inch rectangle on a sprayed cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
- 3. Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
- 4. Serve warm with butter and honey or jam. And pass the hot tea and coffee!
THE ULTIMATE COCONUT SCONES
I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish
Provided by Boomette
Categories Scones
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
- In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
- Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
- Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Tantalize your taste buds with the tropical flavors in these scrumptious scones. They're so delicious, you'll want to make them again and again!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 24m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients.
- Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
- Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
CHEESE AND PINEAPPLE SCONES
These are great with butter and/or jam. I like them straight out of the oven but they are good cold as well.
Provided by auntchelle
Categories Scones
Time 25m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper.
- Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs.
- Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough.
- Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray.
- Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.
Nutrition Facts : Calories 30.6, Fat 2.2, SaturatedFat 0.8, Cholesterol 3.2, Sodium 109.5, Carbohydrate 0.9, Sugar 0.1, Protein 1.9
PINEAPPLE SCONES
This was Mom's recipe and is great with coffee or tea. It is sweet and moist but not too sweet. You could change the fruit if you are not a pineapple lover. Simple as can be to make.
Provided by Dawn Donovan
Categories Other Breads
Time 25m
Number Of Ingredients 7
Steps:
- 1. Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
- 2. Break 1 (one) egg into the pineapple juice and beat well.
- 3. Add to the rest of the ingredients and stir until well blended.
- 4. Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
- 5. Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
- 6. Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency
PINEAPPLE SCONES RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C). In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. 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. Bake 15 to 20 minutes in the preheated oven, until golden brown.
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