Equipment
- Mixing Bowl
- 10” cast iron skillet or baking sheet
- Parchment paper
Ingredients
Coconut Pineapple Scones
- 2 cups 1.1 Gluten Free flour
- 1/2 cup coconut sugar
- 1 1/2 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp Dairy Free butter, room temperature
- 1/2 cup Dairy Free heavy cream
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 10 drops pineapple extract
- 10 drops Coconut extract
- 1 cup chopped pineapple
- shredded coconut and coconut sugar for topping, optional
Glaze
- 1 cup powdered sugar
- 1 tbsp oat milk
- 5 drops coconut extract
Instructions
Coconut Pineapple Scones
- Preheat your oven to 400 degrees. Cut parchment paper to fit your baking sheet, or the bottom of your 10” cast iron pan.
- In a bowl, combine all of your dry ingredients.
- Next, add wet ingredients, except for pineapple, and gently incorporate to thoroughly combine. Sprinkle in pineapple and mix to evenly distribute.
- Lightly flour your work surface before turning dough out. Using a rolling pin, work the dough into an approximately 8” round of even thickness. Cut the round in half, and then in half the other way, continuing until you have 8 slices.
- Place the slices on your baking sheet or in your cast iron, and then place in the freezer for 30 minutes.
- Bake the scones for 20-25 minutes, until the top is golden brown.
- Allow to cool slightly and then drizzle your glaze and add a sprinkle of shredded coconut and coconut sugar if using.
Glaze
- In a bowl, add your powdered sugar, oat milk, and coconut extract. With a whisk or fork, thoroughly mix to combine and no lumps remain. If you want your glaze a little thinner feel free to drizzle in a little extra oat milk.
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