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{HEALTHY!} Pineapple Coconut Scones -- a 1 bowl, 30 minute recipe! So easy & they taste AMAZING! Just like paradise!

Healthy Pineapple Coconut Scones

© Amy's Healthy Baking
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.
4.25 from 4 votes
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Ingredients 

Instructions

  • Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) 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.
  • 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. (Don't 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

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your scones and make the dough crumbly.
 
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not separate the 8 dough wedges before baking in Step 3. Instead, leave them touching on the baking sheet! This helps make the insides really moist, soft, and fluffy.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
BUTTER NOTES: 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.
 
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. (See below for my recommended dairy free + vegan alternative!)
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
COCONUT EXTRACT ALTERNATIVE: If you aren’t a fan of coconut extract, additional vanilla extract may be substituted instead.
 
PINEAPPLE NOTES: 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.)
 
GLUTEN FREE OPTION: 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 (I like ethis one from Bob's Red Mill) will work as well, if they’re measured like this.
 
DAIRY FREE + VEGAN VERSION: Use stick-style vegan butter (I like this kind) in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.
 
VIDEO: To see how these scones are made, watch my video here for a similar breakfast scone recipe (located just above the recipe!).
 
{gluten free, egg free, dairy free option, vegan option, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.