Pineapple Coconut Scones are buttery, flaky, and full of tropical flavors. These easy-to-make eggless scones are loaded with pineapple and coconut!
These Pineapple Coconut Scones are soft and moist on the inside with crisp edges. And the topping of coarse sanding sugar provides an excellent crunch. They are perfect for breakfast, brunch, or snack time.
If you love baking more such easy-to-make scones, check out this Irish Scones (Eggless) / Raisin Scones recipe.
Soft and Moist Eggless Pineapple Coconut Scones
These scones are beyond easy to make, and the dough comes together quickly. I have used a cookie cutter to shape them into rounds, but you can also cut them into triangular shapes for ease.
I saw this recipe in the book Butter Baked Goods by Rosie Daykin. And instantly, I was tempted to try the recipe. However, I have made several adjustments to the original recipe to suit my taste. So I have loosely adapted this recipe from her book.
The scones are bakery-style and require only a few ingredients. Except for chilling the scones before baking, the recipe is pretty quick.
These buttery scones are full of pineapple and coconut. They are irresistible and perfect for breakfast and brunch. Pineapple Coconut Scones are tender and moist, and they taste excellent with butter or jam.
Why You Will Love These Scones
- These Pineapple Coconut Scones are easy and quick to make.
- They are buttery, delicious, and irresistible.
- They are loaded with pineapple and coconut.
- The scones are tender and moist with crisp edges.
- They are perfect for breakfast or brunch.
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour, and I recommend the same.
- Baking Powder: It helps scones rise and makes them soft and fluffy.
- Salt: It adds contrast to the buttery and sweet flavor.
- Sugar: These scones are on the sweeter side, but consider reducing the sugar for a slightly less sweet taste.
- Butter: Use unsalted and cold butter. Cold butter is essential for flaky scones. Cut the butter into small cubes and return it to the fridge until you’re ready to use it. Instead of cutting it into cubes, you can also grate the cold butter.
- Pineapple: Use a can of crushed pineapple. We also need to use the juice, so do not drain the crushed pineapple.
- Coconut: Use unsweetened desiccated or shredded coconut. I have added a cup of it, but you can add a bit extra if you like to add more.
- Milk or Cream: We need very little milk or cream to moisten the dough. Pineapple juice is enough to bring the dough together.
- Toppings: I brushed the tops of the scones with cream and then sprinkled some coarse sugar on the top. Alternatively, milk can also be used instead of cream. However, topping is optional, and you can skip this step.
How To Make Eggless Pineapple Coconut Scones
Making The Dough
- In a large mixing bowl, whisk the flour, baking powder, salt, and sugar until well combined.
- Add the butter cubes to this mixture.
- Then, combine the butter into the flour mixture using a pastry cutter, two forks, or your clean fingers until large crumbs form.
- Add the coconut and mix again gently to combine.
- Then add crushed pineapple with juice and milk (or cream) and mix until almost combined.
- If the dough is very sticky and wet, add a little more flour to adjust the consistency.
- However, do not add more than 3-4 tablespoon of flour.
- If the dough is very dry, add 1-2 tablespoons of cream or milk.
- Then cover the dough tightly and refrigerate for 30 minutes or freeze it for 15 minutes.
Baking The Scones
- When ready to bake, preheat the oven to 400°F (200°C).
- Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the dough from the refrigerator and transfer it onto a floured work surface. Then, with your floured hands, pat the dough into a disc about 1 inch thick.
- Cut the dough with a 2-3 inch circular cutter (I have used a 2½-inch cutter) and transfer the scones onto a prepared baking sheet.
- For very crispy edges, keep the scones at least 2 inches apart on the baking sheet.
- For the soft edges, keep the scones only half an inch apart on the baking sheet.
- With a pastry brush, gently coat the top of each scone with milk or cream.
- Then sprinkle with a bit of coarse sugar.
- Bake the scones in the preheated oven for 20-25 minutes or until golden brown.
- You can also check by inserting a toothpick in the center, which should come out clean.
- Remove the Pineapple Coconut Scones from the oven and allow them to cool on the baking sheet.
Serving Suggestions
These scones are sweet and bursting with tropical flavors. So you can enjoy them as it is.
They also taste delicious with a bit of butter or jam. Slit the scone open and spread butter or jam as you prefer.
Pineapple Coconut Scones are great with a cup of coffee or tea.
Store the scones tightly covered at room temperature for three days. Or refrigerate them for up to a week.
Baking Tips For Pineapple Coconut Scones
Butter: For the best flaky scones, the butter should be cold. You can use refrigerated or frozen butter for this purpose. To keep the butter cold at all times, refrigerating the dough before cutting and baking the scones is essential. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, return it to the refrigerator until it is time to mix.
Pineapple: This recipe calls for crushed pineapple with juice, so do not drain it. Instead of crushed pineapple, you can add small pineapple chunks with juice.
Dough: Do not overmix the dough. Once you have combined the dry and wet ingredients, mix them until just combined.
Chilling the Dough: It is essential to refrigerate the dough to keep the butter cold before baking. If you do not have enough time, freeze the dough for 15 minutes. But do not skip this step.
More Eggless Scones
Recipe Card
Pineapple Coconut Scones (Eggless)
Ingredients
- 3¼ cups (390g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup (130g) granulated sugar
- ¾ cup (170g) cold unsalted butter cut into pieces
- 226g crushed pineapple ((8oz canned crushed pineapple))
- 1 cup (90g) unsweetened desiccated coconut
- 2 tablespoon milk or cream
For Topping (Optional)
- 2 tablespoon milk or cream
- Coarse sugar for sprinkling
Instructions
Making The Dough
- In a large mixing bowl, whisk the flour, baking powder, salt, and sugar until well combined.
- Add the butter cubes to this mixture. Then combine the butter into the flour mixture with a pastry cutter, two forks, or your clean fingers until the large crumbs form.
- Add the coconut and mix again gently to combine.
- Then add crushed pineapple with juice and milk (or cream) and mix until almost combined.
- If the dough is very sticky and wet, add a little more flour. However, do not add more than 3-4 tablespoon of flour. And if the dough is very dry, add 1-2 tablespoon of cream or milk.
- Then cover the dough tightly and refrigerate for at least 30 minutes or freeze it for 15 minutes.
Baking The Scones
- When ready to bake, preheat the oven to 400°F (200°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the dough from the refrigerator and transfer it onto a floured work surface. Then with your floured hands, pat out the dough into about a 1-inch thick circle.
- Cut the dough with a 2-3 inch circular cutter (I have used a 2½-inch cutter) and transfer them onto a prepared baking sheet.
- If you want very crispy edges, keep the scones at least 2-inches apart on the baking sheet. And for the soft edges, keep the scones only a half-inch apart on the baking sheet.
- With a pastry brush, gently coat the top of each scone with milk or cream. Then sprinkle with a little coarse sugar.
- Bake the scones in the preheated oven for 20-25 minutes or until golden brown.
- You can also check out by inserting a toothpick in the center which should come out clean.
- Remove from the oven and allow the scones to cool on the baking sheet.
Serving and Storing Suggestions
- These scones are mildly sweet, and they are bursting with tropical flavors. So you can enjoy them as it is.
- They also taste delicious with some butter or jam. Slit the scone open and spread butter or jam as you prefer.
- Pineapple Coconut Scones are great with a cup of coffee or tea.
- Store the scones tightly covered at room temperature for three days. Or refrigerate them for up to a week.
Notes
- Butter: It should be cold for the best flaky scones, and for that, you can use refrigerated or frozen butter. And to keep the butter cold all the time, refrigerating the dough before cutting and baking the scones is essential. I have cut the butter into small cubes, but instead, you can grate the cold butter for easy mixing. However, after grating or cutting the butter, place it back in the refrigerator until the time of mixing.
- Pineapple: This recipe calls for crushed pineapple with juice, so do not drain it. Instead of crushed pineapple, you can add small pineapple chunks with juice.
- Dough: Do not overmix the dough. Once you combine the dry and wet ingredients, mix until just combined.
- Chilling The Dough: It is essential to refrigerate the dough for the butter to be cold before baking. If you do not have enough time, freeze the dough for 15 minutes. But do not skip this step.
Nutrition (Approximate Values)
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