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.
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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