Sweet, tropical pineapple scones… with smooth coconut and crunchy cashews, these are a treat you won’t be able to resist!
This month for Mystery Dish, Kristi at Inspiration Kitchen was our host and she challenged us to use three ingredients from this fabulous list: apricots, asparagus, vidalia onions, fennel/tarragon, chicken, puff pastry, coconut, cashews, chocolate, and pineapple. I’m a fruit girl at heart, and there’s nothing I love more than a big bowl of fresh pineapple. Feels like summer to me! So when I saw pineapple on that list, I KNEW it would be front and center in my recipe. I had all sorts of ideas, but finally landed on the idea of a quick and tasty scone.
I know you might be thinking… pineapple? In a scone? Is she crazy? I have to admit I was skeptical too. Pineapple seems too… wet or something to be baked like this. But truly, these are some of the best scones I’ve ever made. They are sweet but not cloyingly so, light and airy with just a bit of crunch from the coconut and cashews. Tropical flavors at their best! On a whim, I stirred in some Lightly Dried Ginger that I received from Gourmet Gardens as part of the #HotSummerEats blogging event I’m joining this summer. And as I suspected, ginger + pineapple + coconut + cashews = heaven. Enjoy!
one year ago: Chili Lime Popcorn
two years ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
three years ago: Lemon Orzo Chicken Soup
from Land O Lakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup crushed pineapple, drained [reserve juice]
- 2-3 tablespoons reserved pineapple juice
- 2 eggs
- 1 teaspoon grated ginger – or lightly dried ginger from Gourmet Garden
- 1/2 cup sweetened coconut + more for sprinkling
- 1/3 cup chopped cashews
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat.
In a medium bowl, whisk together flour, baking powder, and brown sugar. Cut in butter with pastry blender or two knives until flour mixture resembles coarse crumbs. In a small bowl, whisk together pineapple, 2 tablespoons juice, and eggs. Fold wet ingredients into dry and stir until just combined.
Knead dough in bowl a few times, incorporating a little more flour or pineapple juice depending on how wet/dry the dough is [I had to add an extra tablespoon of pineapple juice]. Dough will be sticky.
Divide dough in half, then pat each half into a circle. Cut each circle into 8 wedges [or 6 if you want them a bit bigger]. Do not separate as dough puffs during baking. Sprinkle dough with additional coconut. Bake for 13-15 minutes, increase oven temperature to 500 degrees for last 30-45 seconds of baking to toast coconut further if desired.
Allow scones to cool a few minutes, then cut wedges to separate into individual scones. Enjoy warm!
Check out what my other Mystery Dish pals made this month!
Pineapple Cake from I Dig Pinterest
Tropical Chicken Tacos from Inspiration Kitchen
Honey Pineapple Chicken Teriyaki Skillet from Flavor the Moments
Chicken Alfredo Bacon Pastry Pockets from Simply Gloria
Ricotta Asparagus Tart from Yummy Healthy Easy
Pineapple Scones from The Pajama Chef
Disclosure: I received an assortment of herbs from Gourmet Garden to try as part of my participation in the #HotSummerEats blogging event, coming this summer. I was not compensated in any other way, and am not required to publish positive comments. My opinions are my own.