Pineapple Coconut Scones

Ingredients

• 3.75 cup Self-Rising Flour (see notes for homemade substitute)
• 15 oz Coconut Cream (400g can, equivalent to 1 1/2 cups + 1 tablespoon)
• 8 oz Crushed Pineapple (225g can, undrained, no added sugar)
• 0.5 cup Desiccated Coconut (for extra coconut flavor + pinch to decorate on top)
• 3 tbsp Unrefined Cane Sugar (to boost sweetness)
• 1 tsp Vanilla Extract (for flavor)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

2. 2

   Open the can of coconut cream. It will be thick and uneven with some liquid at the bottom and a thick top. Use a fork or a small whisk to stir the contents of the can until you obtain a consistent pourable texture with no big pieces of cream. Set aside.

3. 3

   In a large mixing bowl, add self-rising flour, sugar, and desiccated coconut if used. Whisk to combine evenly.

4. 4

   Add the coconut cream, the entire can of crushed pineapple - don't drain, and vanilla if used.

5. 5

   Use a rubber spatula to stir and form a moist sticky scone dough. The dough is thick, moist, and sticky. It's normal.

6. 6

   Use a cookie dough scoop - or a 1/3-cup measuring cup - to scoop some of the batter and drop it on the baking sheet. It will form imperfect dollops of dough. Repeat until no more dough is left - I made 8 scones.

7. 7

   Sprinkle extra desiccated coconut on top of each scone if you like.

8. 8

   Bake the scones for 18-25 minutes at 425°F (220°C) until golden brown on top, and a toothpick inserted in the center comes out with almost no crumb on it.

9. 9

   Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

10. 10

    Eat cold, or lukewarm, plain, or slice in half, top up with coconut yogurt, and a drizzle of maple syrup.

Notes

Note 1: You can make self-rising flour at home. One cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder. Note 2: Any cream can be used, including heavy plant-based whipped cream, or dairy heavy cream or half-and-half. Storage: Store in the fridge for up to 4 days or freeze for up to 1 month. Oven Mode: The author uses fan-forced (convection). For conventional mode, increase temperature by 25°F (15°C).

Nutrition per serving

• scones
• breakfast
• dessert
• vegan
• dairy-free
• egg-free
• pineapple
• coconut