Sorry (not really) about another Hawaii themed recipe…I just can’t get Hawaii out of my brain. I find that I literally want to put pineapple and macadamia nuts in everything…and so here you are, Pineapple Coconut Scones!
When we were in Hawaii last month, I made a batch of Pineapple Macadamia Nut Scones. The combination of sweet pineapple and crunchy, salty, macadamia nuts in a scone was just heavenly. Add in the jaw-dropping views of the Pacific and the sweet voices of my kiddos running on the beach…breakfast was total perfection.
When we got home, I added this scone recipe to my list of recipes that I wanted to share here on Maple and Thyme and I started playing around with various measurements, brown sugar vs. white sugar, and then I decided to add some coconut into the scones. The coconut definitely took these scones to a whole new level that I just know you are going to love.
Scones can be a little tricky. I really had to play with this recipe. There were at least 3 flops, and there may be a huge bag of “flattened” scones in my freezer that I am saving for my mom when she visits. The brown sugar and the pineapple both add moisture to the recipe, which makes them prone to flattening out and turning into puddles. I finally perfected the amounts of flour, brown sugar, butter, heavy cream, and pineapple so that you get a tender and sweet scone that holds its shape.
Making the Scones:
This is a pretty straightforward recipe to make. You’ll combine your dry ingredients (including the nuts and coconut) in one bowl. Your liquid ingredients in another bowl. You’ll add your cold, shredded butter to the dry ingredients (trick from Sally’s Baking Addiction), add in your liquid ingredients, mix the dough together, and finally fold in the pineapple. I like to cut the pineapple and freeze it on a quarter sheet pan before I add it into the scone dough. This keeps the dough from getting too wet and also keeps the dough chilly. You’ll shape the dough into a circle, cut triangles, brush with heavy cream, and bake for 20 minutes. Easy and delicious!
You can store your scone triangles in the freezer if you don’t want to bake them all at once. As needed, remove scones from the freezer, brush with heavy cream, and bake at 400°. You have to add 2-3 minutes to the baking time if you are starting with frozen dough.
Making the Brown Sugar Glaze:
This glaze is so easy to make and adds a little extra sweetness to the scones. In a small saucepan you’ll combine the brown sugar, heavy cream, butter, vanilla, and salt. Warm the ingredients and whisk to combine. Once the sugar has dissolved, you’ll remove it from the heat and cover until you are ready to glaze your scones. You’ll garnish the finished scones with some additional chopped Macadamia nuts and a few toasted coconut flakes.
Adapted from recipes on Sally’s Baking Addiction and Two Peas & Their Pod…
A sweet and buttery scone flavored with pineapple, Macadamia nuts, and coconut.
- 2 1/4 (295g) cups all-purpose flour
- 1/2 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cups coconut flakes
- 1/3 cup macadamia nuts, roughly chopped
- 1/2 cup unsalted butter, frozen and shredded or cut into small cubes
- 1/2 cup + 2 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup fresh pineapple, diced and frozen
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 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.
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.
I hope you love these scones and find the recipe easy and fun to make. If you are looking for other recipes inspired by our trip to Hawaii, check out my Macadamia Nut Chocolate Chip Cookies or Banana Macadamia Nut Pancakes. If you are lucky enough to be traveling to Hawaii, check out our post: Visiting Maui with Kids – Where to Eat.
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE
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