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pineapple scone on white plate with gold fork
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5 from 5 votes

Fluffy Pineapple Coconut Scones with Brown Sugar Glaze

A sweet and buttery fruit scone made with plain flour, fresh pineapple, Macadamia nuts, and coconut. 
Prep Time15 minutes
Cook Time20 minutes
Dough Chilling Time30 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 392kcal

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
  • 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

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.

Nutrition

Calories: 392kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 272mg | Potassium: 323mg | Fiber: 3g | Sugar: 30g | Vitamin A: 972IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg