½cupunsalted butter, frozen and shredded or cut into small cubes
½cup + 2 tablespoonsheavy cream
½cupfresh pineapple, diced and frozen
For the Brown Sugar Glaze
½cuplight brown sugar
½ cup heavy cream
2tablespoonstoasted coconut flakes
2tablespoonsMacadamia 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.