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pineapple coconut scones on cooling rack

Pineapple Coconut Scones with Brown Sugar Glaze

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Calories: 439kcal
A sweet and buttery scone flavored with pineapple, Macadamia nuts, and coconut. 
Print Recipe


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
  • 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
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons Macadamia nuts, roughly chopped



  • Preheat the oven to 400° and line a half sheet pan with parchment paper or a silicone baking mat.
  • In a large bowl, mix together the flour, brown sugar, baking powder, salt, coconut, 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. Return this bowl to the freezer while you mix up the liquid ingredients. 
  • In a small mixing bowl, 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. 
  • On a floured surface, form the dough into an 8 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 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. Remove from the oven and drizzle brown sugar glaze over each scone. Garnish with chopped macadamia nuts and a few flakes of coconut. 

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.


To toast the coconut for the garnish, spread the coconut flakes evenly on the bottom of a small frying pan. Warm over low heat until the coconut becomes slightly toasted. Allow to cool before using to garnish the scones.


Calories: 439kcal | Carbohydrates: 32g | Protein: 2g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 284mg | Potassium: 257mg | Fiber: 1g | Sugar: 28g | Vitamin A: 965IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 0.8mg