tropical pineapple coconut scones

Ingredients

• 3 cups whole wheat flour (or 1 1/2 cup whole wheat, 1 1/2 cup all purpose)
• 1 cup shredded coconut
• 1/3 cup sugar, plus a tablespoon for sprinkling before baking
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch pieces
• 1 cup DOLE® Fridge Pack Pineapple Chunks, roughly chopped
• 1 cup cold buttermilk
• 1 tablespoon milk, for brushing
• Glaze (optional):
• 2 tablespoons juice from Dole® Fridge Pack Pineapple Chunks
• 1 cup confectioners’ sugar

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, coconut, sugar, baking powder, baking soda, and salt. Add the chilled diced butter and mix with your fingertips to a coarse meal. Stir in the pineapple to distribute. Slowly pour in the buttermilk, a little at a time, and mix just until it just combines and the mixture starts to come together as a dough (you may not need all the buttermilk). Transfer dough to a floured board, gently knead a couple of times, and then pat into a 7-inch circle. Cut into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with milk, sprinkle with a little extra sugar, and bake for 18–20 minutes or until lightly browned.
3. If glazing, combine the pineapple juice and the confectioners’ sugar in a small bowl until it is thick enough to drizzle across the scones. Drizzle generously and serve.