Coconut Pineapple Scones
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2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup unsweetened shredded coconut
grated lime zest of 1 lime, reserve the juice for later
1/4 cup cold butter, cut up
1/2 cup milk
2 eggs
1 teaspoon coconut essence
1 teaspoon coconut essence
1 398ml can of crushed pineapple, drained well
freshly squeezed lime juice
vanilla sugar
shredded coconut
Preheat oven to 400ºF. Line a large baking tray with baking parchment paper.
In a large bowl blend all the flour, baking powder, salt, sugar, coconut, and lime zest together. Set aside.
In another large bowl add the milk, eggs, coconut essence, and crushed pineapple. Set aside.
Cut the cold butter into smaller pieces and add it to the flour mixture. Using a pastry cutter or fork cut the butter into the flour mixture. Once an oatmeal like texture is achieved make a well in the centre. Whisk together the wet ingredients and add to the well. Using a rubber spatula incorporate the wet ingredients into the dry ingredients until a dough has formed. Place the dough on a well floured surface; knead a few times; shape into a large circle and pat to 3/4 inch thickness. Using a round 2 or 3 inch cutter, cut into circles and place on the prepared lined baking tray. Repeat, until all the dough has been formed.
Squeeze the juice from the lime, if you haven't already done so, and brush the tops of each scone with the freshly squeezed lime juice. Then sprinkle each with a bit of vanilla sugar and shredded coconut. Place the tray in the preheated oven and bake for 15 to 22 minutes or until well risen and lightly brown.
Notes: I doubled the recipe and used a 3 inch round cookie cutter. I baked the scones for a total of 24 minutes. Ovens vary therefore baking time may vary.
Hope everyone had a great weekend. - JD