Name: tropical pineapple coconut scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 8 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

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This post has been sponsored by DOLE®. All thoughts and opinions are my own.

Scones are one of my favorite quick breakfast baked goods. Their tender centers and crispy, buttery edges are a perfectly satisfying combination. These Tropical Pineapple Coconut Scones are made a little healthier, and a little more delicious, by using wheat flour and DOLE® Fridge Pack Pineapple Chunks.

The combination of pineapple and coconut in the scones will transport you to the tropics, even if you are rushing out the door for work. You’ll love how simple they are to make; you don’t even need a stand or hand mixer—just a big bowl and your own hands. If you gather the ingredients together, you can be eating the scones in less than 30 minutes. Hello, tropical scone paradise!

Using the Pineapple Chunks is a great way to incorporate fruit servings into your breakfast. We’ll use about half of one DOLE Fridge Pack (each has 3.5 servings of fruit), and then you can just pop the cover back on for easy fridge storage. (Snack on them later or try adding them to another recipe!) They are naturally gluten-free, rich in Vitamin C, non-GMO, and the packaging is BPA-Free.

Because the Pineapple Chunks are in 100% pineapple juice, you can actually make a quick pineapple glaze for the scones using the juice and a little confectioners sugar. This is optional for these scones but adds even more tropical flair.

The new DOLE Fridge packs are available in 4 varieties, and you can find them near the Canned Fruit at your local grocery store:

I found myself daydreaming about laying on a beach chair on a faraway island when I was eating these. It is a welcome way to start the day if you ask me. I can’t wait to see how yours turn out!

Xo,
Jenna

tropical pineapple coconut scones

September 18, 2019

by Butter Loves Company

Category breakfast and breads

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

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

Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
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.
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.