Piña Colada Scones Recipe - Food Fanatic
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Piña Colada Scones Recipe

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    8 Servings

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/4 cup Packed Brown Sugar
  • 2 teaspoons Baking Powder
  • 5 tablespoons Frozen Butter
  • 1 large Egg, Lightly beaten
  • 1/4 cup Canned Coconut Milk, Plus 1 tablespoon, divided
  • 1 cup Crushed Pineapple, Drained, 1 tablespoon juice reserved
  • 1/4 cup Unsweetened Shredded Coconut
  • 1 1/2 cups Powdered Sugar

Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or Silpat liner.
  2. In a large bowl, mix together all-purpose flour, whole wheat flour, brown sugar, and baking powder.
  3. Using a medium-size grater, grate frozen butter into flour mixture. Stir to incorporate butter but only so that butter is well-distributed throughout; you want the butter to stay in pieces and not blended in.
  4. Mix in 1/4 cup coconut milk and egg, then add pineapple and shredded coconut, mixing until just incorporated throughout.
  5. Turn dough out onto a lightly floured surface and gather together into a ball. It will be somewhat sticky, so use a little bit of flour to keep it from sticking to the work area. Pat into a large circle about 1/2 inch thick, and cut into 8 wedges.
  6. Transfer wedges to prepared baking sheet and bake for 25 minutes, until golden brown. Let cool on a wire rack.
  7. To make the glaze, whisk together powdered sugar, 1 tablespoon coconut milk, and reserved pineapple juice until smooth and no lumps remain. Drizzle over cooled scones. Let glaze set for at least 5 minutes before serving.
  8. Store leftover scones in an airtight container for up to 3 days.
Pina colada scones photo