Sunday, May 12, 2013

Pineapple Coconut Scones


I love baking with fresh ingredients, especially fruit, so when I saw this luscious pineapple at the supermarket (at a great price I must say) I couldn't wait to put my baker's hat on. I went through a few scenarios: hummingbird cake, pineapple upside down cake and pineapple cheese came first to my mind. And while they all would have been worthy of this stupendous pineapple, I came to rest on pineapple coconut scones.

The thought of having a sort of pina colada breakfast baked treat was too much to resist. Also, the weather has been gorgeous lately and I didn't want spend all day in the kitchen. I searched a few sites to compare recipes but in the end I just adapted my besty scone recipe. I knew I was going to like them, but I was worried that they wouldn't pass the Kenny test and I would have to eat them all. Luckily he thought they were pretty good, although he did say that adding chocolate chips to them would make them even better! I'll leave that decision up to you.

pineapple coconut scones

2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup cold butter, cut up
3/4 cup buttermilk
1 cup diced pineapple, 
2/3 cup shredded coconut
demerara sugar, or sanding sugar

Preheat oven to 350 degrees. After dicing pineapple drain on a paper towel and set aside. In a large bowl whisk together flour, baking powder, baking soda, salt and sugar. Cut in the butter until the mixture is crumbly. Mix in the coconut. Stir in coconut and buttermilk and mix with a wooden spoon until dough forms.

Turn dough out onto a floured surface. Roll into a rectangle roughly 10 inches by 4 inches and one inch high. Cut dough into ten even pieces. Place scones on a parchment lined baking sheet and sprinkle sugar. Bake for 12 to 15 minutes or until lightly browned around the edges.











 
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