Gluten Free Pineapple Coconut Scones

With summer officially over and the school year in full swing, I’m already missing our beach trips and lazy river days. Fortunately, I can close my eyes while eating these pineapple coconut scones and imagine hot, sunny, summer days at least for a moment…

Gather all of your ingredients and mix the coconut flour and almond flour together. Mix in the sugar, baking powder and salt.

Add the shredded coconut, yogurt, milk, pineapple, eggs, coconut oil, and the coconut extract (for even more pineapple punch add a 1/2 teaspoon of pineapple extract or make pineapple jam to top your scones (recipe below).

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Form the dough into a ball, roll into a circle about 3/4 inch thick and cut into 8 pie pieces.

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Transfer the scones to a parchment lined baking sheet and bake at 350 degrees for 15-20 minutes or until lightly browned. Let cool.

Make the glaze & toast the coconut flakes on the stove top until lightly browned. 

Cool completely before spooning on the glaze and sprinkling with coconut flakes.

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Enjoy!

Gluten Free Pineapple Coconut Scones
Yields 8
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1/2 cup Coconut Flour
  2. 1/2 cup Almond Flour
  3. 1/3 cup Sugar
  4. 1/4 teaspoon Salt
  5. 2 teaspoons Baking Powder
  6. 1 cup Sweetened Coconut
  7. 1/2 cup Greek Yogurt
  8. 2 large Eggs
  9. 1/4 cup Coconut Milk
  10. 2 tablespoons Coconut Oil, melted
  11. 1/4 cup Pineapple, minced
  12. 1/2 teaspoon Coconut Extract
  13. Glaze
  14. 1/2 cup Powdered Sugar
  15. 1 Tablespoon Coconut Milk
  16. 1/2 cup Unsweetend Shredded Coconut, toasted
  17. Pineapple Jam
  18. 1 medium pineapple
  19. 1 cup water
  20. 2 cups sugar
  21. 2 limes, juiced
Instructions
  1. Combine the coconut flour and almond flour in a large bowl. Add sugar, salt and baking powder.
  2. Add the coconut, yogurt, milk, coconut oil, pineapple, eggs and coconut extract and mix well.
  3. Form the dough into a ball, roll into a circle about 3/4 inch thick.
  4. Place on a parchment lined baking sheet and and cut into 8 pie pieces.
  5. Bake at 350 degrees for 12-15 minutes or until lightly browned.
  6. Let cool completely before adding the glaze and coconut flakes.
For Glaze
  1. Toast the shredded coconut in a pan on the stove top until lightly browned.
  2. Mix 1/4 cup powdered sugar with 1 tablespoon of coconut milk at a time until you acquire the correct consistency. (The glaze should be similar to the consistency of corn syrup. To test - take a spoonful of glaze and drizzle it back into the bowl. If it leaves a trail you have added enough milk.)
  3. Drizzle the glaze on top of each scone and sprinkle with the toasted coconut.
For Pineapple Jam
  1. Peel and finely chop fresh pineapple to yield 2 cups.
  2. Add the pineapple and water to a saucepan; cook on medium heat until pineapple is soft. (About 30 mins.)
  3. Add sugar and lime juice to the mixture and cook until mixture thickens. (About 45-60 minutes.)
Adapted from Patty Limatola-Tanenbaum
Columbia Gorge Gluten Free http://columbiagorgeglutenfree.com/
By | 2017-11-08T13:44:33+00:00 September 26th, 2016|Recipes|0 Comments

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