This recipe for big fluffy scones is decadent, buttery, and filled with fresh pineapple, crunchy macadamia nuts and big toasted flakes of coconut. These delicious fruit scones are made with plain flour, super easy to make and drizzled with a homemade brown sugar glaze.
This recipe is easy to make with our step by step directions and photographs. This recipe is a delicious addition to your Sunday brunch and these tasty scones also make a great afternoon snack with your favorite cup of tea.
Ingredients
- all-purpose (plain) flour
- brown sugar
- macadamia nuts
- coconut flakes
- salt and baking powder
- unsalted butter
- heavy cream
- egg
- vanilla
- fresh pineapple
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Instructions
Combine dry ingredients in a large mixing bowl. Whisk until well combined.
Grate the frozen butter directly into the dry ingredients. Gently mix to combine.
Add the liquid ingredients and mix until the dough just begins to come together.
Add the frozen pineapple to the dough. Mix until the pineapple is well dispersed.
Form dough into a 6 inch circle. Cut the circle into 8 wedges.
Arrange scones on a parchment lined baking sheet. Brush with heavy cream and bake.
In a small saucepan, combine butter, heavy cream and brown sugar. Warm until slightly thickened.
Drizzle warm glaze over baked scones and sprinkle with a few flakes of toasted coconut.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Frequently Asked Questions About Making Scones
Yes! Plain flour and all purpose flour are the same thing. You can use the two interchangeably in recipes. There is no rising agent added to plain or all purpose flour.
To get your fruit scones to rise and be fluffy, you need to do a couple of things. You always want to be sure that your baking powder is fresh. If it's not, you won't have fluffy scones. The other key to fluffy scones is using cold butter and keeping your dough cold. Warm butter creates warm dough and warm dough will spread in the oven and you will have flat scones. Be sure to follow all recipe instructions carefully when baking scones.
Absolutely! You can freeze scones baked or unbaked. Check out our comprehensive guide on everything that you need to know about how to freeze scones!
Top Tips and Tricks
Use Cold Ingredients: I can't emphasize this enough! You need cold butter, cold cream, cold eggs and cold vanilla. I even sometimes throw my flour combination into the freezer for a few minutes just to make sure everything is super cold. All of my scone recipes start with a stick of frozen butter that I grate into the dry ingredients.
Don't Be Afraid to Mix the Dough: I've had good luck when I turn the dough onto a floured board when it has just about come together. Then I like to fold it over itself 4-5 times until all of the extra flour has been incorporated into the dough and the dough has an even consistency flecked with butter.
Refrigerate or Freeze Your Dough Before Baking: Give your dough triangles a rest in the refrigerator or freezer for 20-30 minutes before baking.
Other Delicious Scone Recipes
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Fluffy Pineapple Coconut Scones with Brown Sugar Glaze
Ingredients
For the Scones
- 2 ¼ (295g) cups all-purpose flour
- ½ cup light brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cups coconut flakes
- ⅓ cup macadamia nuts, roughly chopped
- ½ cup unsalted butter, frozen and shredded or cut into small cubes
- ½ cup + 2 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla
- ½ cup fresh pineapple, diced and frozen
For the Brown Sugar Glaze
- ½ cup light brown sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla
- 1 pinch salt
For the Garnish
- 2 tablespoons toasted coconut flakes
- 2 tablespoons Macadamia nuts, roughly chopped
Instructions
Scones
- Preheat the oven to 400° and line a half sheet pan with parchment paper or a silicone baking mat. Toss a stick of butter into the freezer to chill.
- In a large bowl, mix together the flour, brown sugar, baking powder, salt, coconut flakes, and macadamia nuts.
- Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Put the mixing bowl in the freezer while you mix up the liquid ingredients.
- In a large measuring cup, combine the heavy cream, egg, and vanilla. Whisk until well combined. Drizzle this over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream.
- Gently fold in the frozen pineapple. Mix until the pineapple can be seen throughout all of the dough.
- On a floured surface, form the dough into a 6-7 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles.
- Arrange scones on the prepared baking sheet and move to the refrigerator or freezer to chill for 30 minutes.
- Brush each scone with a bit of heavy cream. Bake for 20-22 minutes or until the edges are golden brown and the scones are cooked through. While the scones are baking, make the brown sugar glaze.
Brown Sugar Glaze
- In a small sauce pan, combine brown sugar, heavy cream, butter, vanilla, and salt. Warm over low heat until the sugar has dissolved and the butter has melted. Remove from heat and reserve until you are ready to glaze your scones.
- Remove baked scones from the oven and drizzle brown sugar glaze over each scone. Garnish with chopped macadamia nuts and a few flakes of toasted coconut.
Notes
Nutrition
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Lauren says
I love making drop scones with a large cookie scooper and freezing them on a parchment-lined baking sheet. I usually double or quadruple the batch (as we are a large family, and I love to bake as gifts), freeze, then bake as needed.
My children thought pineapple coconut would be a good scone combo, so we tried your recipe (w/o macadamia nuts)! We LOVE IT!
My brown sugar glaze was very runny, so I decided to add 2.5C sifted powder sugar to it. I also added 1TBSP of additional butter and a couple extra shakes of salt to the glaze recipe to give it more flavor after all the powdered sugar went in. SO GOOD! I will be using this glaze recipe on more scone flavors!
Still working on tweaking the scone recipe. My husband and our children said they wanted more pineapples, but even despite me squeezing them into paper towels and freezing, they still add a lot of moisture to the scone dough. I did add a little more salt, more butter and more pineapples but I’m wondering if I can bump up the coconut flavor with coconut milk instead of cream? I also thought I could use some pineapple juice to replace some of the heavy cream.
Anyway, WE LOVED YOUR SCONE RECIPE! Thanks again!
Amanda Smallwood says
Thanks so much for the feedback Lauren!! I’m glad the scones came out yummy!! Amanda
Jenny says
You could try using dried pineapple to bump up the pineapple without any added moisture. Usually in the same section as other dried fruit like apricots.
Amanda Smallwood says
Definitely! That’s a great idea!!
Ursula robling says
Hello can the cream be replaced with Greek yogurt
Amanda Smallwood says
Hi! I’ve never tried replacing the cream with Greek yogurt but my guess is yes! If you try I’d definitely let me know!!