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