Coconut Pineapple Scones

Hi friends! Now I know what you are thinking, Coconut Pineapple scones?! Those aren’t healthy! You are right, they are not something I should be eating everyday but a once in a while treat is okay, and these scones are perfect for that. They are not overly sweet like cake or cookies so they don’t leave that too much sugar feeling. Great with a cup of tea!

Last weekend we had our ladies brunch at our church and my dear friend and I were in charge of the kitchen. Our pastor’s wife gave us a menu to follow , the theme was “Be a pineapple”,  and of course, being me I had to add something. I just felt the great need to add coconut pineapple scones, so I started experimenting. The first batch was a total flop because the dough was too wet and I couldn’t get the right ratio of pineapple mixed in. So instead of adding pineapple to the dough I decided to leave it out and add it to the icing. They turned out great and I thought I needed to share the recipe with you. So here you go…I suggest running to the kitchen, after printing of course, and making these!

(Not the best picture, the lighting at my church is awful for taking pictures, but I wanted to show you how they looked on the table, I made 80 of them, I doubled the recipe and made these bite size!)

Coconut Pineapple Scones

  • Servings: 12
  • Difficulty: easy
  • Print

For the Scone:

5 TBSP butter, cold

2 3/4 cups spelt flour or all-purpose

4 TBSP baking powder

1 tsp salt

2 TBSP coconut or granulated sugar

1/4 cup unsweetened shredded coconut

2 eggs

2/3 cup milk, I used almond milk

For the Icing:

2 TBSP crushed pineapple

1/2-1 cup powdered sugar(whatever is needed to get a runny, dip-able consistency)


Preheat oven to 400*F.

Combine flour with baking powder, salt, coconut and sugar. Using a pastry cutter or your hands work cold butter into flour mixture making sure it is thoroughly incorporated, but don’t overwork it you want the butter to stay chilled. Mix in eggs and milk, stir until just combined. Pour out onto a floured surface and knead a couple of times until the dough is smooth. Roll out 1/2″ thick and using a knife or cookie cutter cut in whatever shape you want and place on a parchment lined baking sheet. Bake 10-20 minutes depending on size. Cool completely before icing.

Combine ingredients for icing in a small bowl and either dip the top of the scone or drizzle or spread with a knife. Enjoy!

If you are wondering how to “Be a Pineapple”, which I did before I went to the brunch, you stand tall, wear a crown and be sweet! I think we could all benefit from that, don’t you?

Forever Grateful,


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