Pineapple Scones

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

Original recipe makes 12 servings


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
3/4 cup coconut milk
1/4 cup honey
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 orange, zested

  • PREP

    15 mins

  • COOK

    20 mins


    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
  4. Bake 15 to 20 minutes in the preheated oven, until golden brown.


Calories: 177 kcal
Carbohydrates: 25.4 g
Cholesterol: 28 mg
Fat: 7.5 g
Fiber: 0.9 g
Protein: 3.1 g
Sodium: 168 mg