Pineapple- Coconut Scones (V, RSF)

When I was a child, around the age of 12-14, there was a small local bakery in my home town that my mother would take me to. It was our time to spend together just the two of us, It was definitely nice having some time with my mother without having to fight my three brothers for her attention. At that little bakery I would always order their signature mixed berry scone, it was SO delicious y’all. I fell in love with that little bakery and even requested to go there for my birthday breakfast every year until it sadly closed down.

I will never forget that little bakery nor will I forget the inspiration it gave me. That is where and when my love/obsession with amazing, delicious, perfect scones began.

The most important rule to making perfect scones is; DO NOT over-work the dough, treat the dough gently when mixing,  and only mix until just combined.

I hope you love these Pineapple- Coconut Scones, they are;

Vegan

Refined sugar free

Perfectly sweet

Soft

Fruity

&

Coconuty

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Ingredients:

2 1/2 Cups Unbleached All Purpose flour

1 Tablespoon Baking powder

1/2 Teaspoon pink Himalayan salt (or sub fine grain sea salt)

2 Tablespoons Coconut palm sugar

1/2 Cup Vegan butter, cold & cubed

1 Cup Unsweetened, unflavored Coconut milk

2 Teaspoons Apple cider vinegar

8 oz pineapple, crushed or diced finely

1/2 Cup Unsweetened coconut flakes

Directions:

Mix coconut milk with apple cider vinegar, set aside.

In a large mixing bowl, stir together flour, baking powder, salt, and coconut sugar. Add in cold vegan butter that has been cut into small cubes, using a pastry blender or the back of a fork cut butter into the flour until mixture looks like coarse crumbs.

Stir in pineapple and coconut flakes. Then pour in soured coconut milk, mix until JUST combined *over mixing can cause scones to be tough*. 

For drop scones;

Drop 6-8 evenly sized scoops of batter onto a non- stick cookie sheet. Brush tops with coconut milk.

Bake at 400°F for 15-18 minutes or until lightly browned and scone springs back into shape when lightly poked.

For cut out scones;

*Can refrigerate dough for 15-20 minutes to firm it up a little if needed*  On a lightly floured surface, pat dough out into a 10″x10″ square that is 1/2 inch in thickness. Using a pastry cutter or pizza cutter cut dough from outer edge into the center of the square spacing each cut 4 inches apart (see above photo for example). Place onto a non-stick cookie sheet. Brush tops with coconut milk.

Bake at 400°F for 15-18 minutes or until lightly browned and scone springs back into shape when lightly poked.

  • Store leftovers in paper bag or in a basket lined & covered with a clean kitchen towel in a cool dry place up to 2 days. Reheat in oven at 350°F for 3 -5 minutes or until warmed.

Makes: 6-8

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Enjoy!

 

 

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