Best Pineapple Scones Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINEAPPLE SCONES



Pineapple Scones image

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.

Provided by Lauren

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
¾ cup coconut milk
¼ cup honey
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 orange, zested

Steps:

  • Preheat oven to 375 degrees F (190 degrees 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.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 25.4 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 168.2 mg, Sugar 8.6 g

COCONUT, PINEAPPLE AND MACADAMIA SCONES



Coconut, Pineapple and Macadamia Scones image

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

2 1/2 cups Original Bisquick™ mix
1/4 cup sugar
1/4 cup firm butter or margarine
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/4 cup whipping (heavy) cream
1 egg
1 can (8 ounces) pineapple, tidbits, well drained

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

PINEAPPLE SCONES



Pineapple Scones image

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

2 c flour
1/4 c sugar
3 tsp baking powder
1/4 c shortening
1 c drained crushed pineapple
1 egg
1/4 c saved pineapple juice

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)



Pineapple Scones Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 9

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
3/4 cup coconut milk
1/4 cup honey
1 egg, beaten
1 (8-ounce) can crushed pineapple, drained
1 orange, zested

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.

CHEESE AND PINEAPPLE SCONES



Cheese and Pineapple Scones image

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

225 g wholemeal self-rising flour
1 teaspoon baking powder
1 pinch salt
40 g reduced fat margarine
1 teaspoon dry mustard
75 g mature reduced-fat cheddar cheese, finely grated
50 g dried pineapple, finely chopped
150 ml skim milk

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

COCONUT PAPAYA & PINEAPPLE SCONES



Coconut Papaya & Pineapple Scones image

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

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2-1 cup powdered sugar

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



COCONUT, PINEAPPLE AND MACADAMIA SCONES image

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

2 1/2 c original bisquick mix
1/4 c sugar
1/4 c firm butter (1/2 stick)
1/2 c flaked coconut
1/2 c chopped macadamia nuts
1/4 c whipping cream
1 egg
1 can(s) (8 oz.) pineapple tidbits, well drained

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!

Related Topics