Healthy Pineapple Coconut Scones
Yields: 8 scones
 
These tender scones taste just like paradise! They’re bursting with sweet pineapple and coconut flavor. They’ll keep for at least one week if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, coconut extract, and vanilla extract. Gently fold in the pineapple and shredded coconut.
  3. Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.

Honey or agave may be substituted in place of the pure maple syrup.

Any milk may be substituted in place of the nonfat milk.

If you aren’t a fan of coconut extract, additional vanilla extract may be substituted instead.

Cut the pineapple to be about the size of chocolate chips to ensure the scones bake evenly. Fresh pineapple or pineapple canned in 100% juice that has been thoroughly drained will both work. (Tip: One of these, when drained, is exactly how much pineapple you'll need! Just cut the pieces finely before using.)

In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.

To see how these scones are made, watch my video here for a similar recipe (located just above the recipe!).

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/05/25/healthy-pineapple-coconut-scones/