Best Tropical Island Scones Recipes

TROPICAL BANANA SCONES

Steps:

• Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
• Mix flour, baking soda, baking powder, and salt together in a small bowl.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
• Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
• Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

TROPICAL SCONES

Steps:

• 1. Heat oven to 375^. Spray a large cookie sheet with cooking spray. --- Stir together the flours, sugar, baking powder, baking soda and salt.
• 2. Cut the coconut oil and butter,into the flour with a pastry blender . Stir in coconut. In a separate bowl, combine the egg, 1/2 and 1/2 and orange juice and zest . Pour wet ingredients over the dry ingredients and stir just until moistened.
• 3. Place dough on a flat floured surface, divide dough 2 equal balls and gently pat each into 7 inch circles 1/2 inch thick. Cut 8 wedges from each circle. Transfer the wedges to the baking sheet.
• 4. Bake 15 to 18 minutes or just until golden brown. Cool 2 minutes. Remove from cookie sheet, place on wire rack.Cool 10 minutes while making glaze. Glaze: 1 cup powdered sugar 1 teaspoon orange extract 4 to 6 teaspoons milk Combine all ingredients in a small bowl, adding enough milk for desired spreading or drizzle. Sprinkle with coconut and chopped nuts if desired.