Plump scones, flavored by pineapple, shredded coconut, and fresh lemon and orange zests, make the perfect accompaniment to a cup of tea.
Citrus, Pineapple & Coconut Scones
Serves: approximately 12
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons fresh lemon zest
- 2 teaspoons fresh orange zest
- 1⁄2 teaspoon fine sea salt
- 1⁄4 cup cold unsalted butter, cubed
- 1⁄2 cup crushed pineapple, drained
- 1⁄3 cup unsweetened shredded coconut, toasted and minced
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt. Using a pastry blender or 2 forks, cut in butter until it resembles coarse crumbs. Stir in pineapple and coconut.
- In a small bowl, stir together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If mixture seems dry and won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
- Turn out dough on to a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2 1⁄4-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 20 to 25 minutes.
