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Coconut Papaya & Pineapple Scones: A Taste of the Tropics

The scent of coconut always takes me back to my grandmother’s kitchen. She lived in Honolulu for a few years and always had a jar of toasted coconut on the counter, ready to be sprinkled on everything from oatmeal to ice cream. One rainy afternoon, she decided to teach me how to bake, and these scones immediately brought back those cherished memories of warmth, laughter, and the sweet aroma of coconut filling her sunny kitchen. Now, every time I bake these beautiful, jewel-toned scones, filled with bright bits of candied papaya and pineapple, I feel like I’m back there with her, creating new memories with a touch of tropical sunshine.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-17 minutes
Total Time: 32-34 minutes
Servings: 8
Yield: 8 scones

Ingredients

For the Scones:

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)

For the Glaze:

2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 – 1 cup powdered sugar

Equipment Needed

Large bowl
Small bowl
Whisk
Pastry blender or hand mixer
Baking sheet
Parchment paper
Pizza cutter or large knife

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
In a large bowl, whisk together the flour, baking powder, salt, HALF of the sugar (1/8 cup), and coconut. Make sure everything is evenly distributed. This ensures consistent flavor throughout the scones.
Using a pastry blender or hand mixer, cut in the cold butter until the mixture resembles coarse crumbles. The butter should be very cold to prevent it from melting and creating tough scones. You want small pieces of butter distributed throughout the flour mixture.
In a small bowl, whisk the eggs slightly, then add the coconut milk and coconut extract. Whisk until well combined. This mixture will provide the moisture and flavor base for your scones.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined, then stir in the candied papaya and candied pineapple. Be careful not to overmix the dough; it should be wet and lumpy. Overmixing will develop the gluten in the flour, leading to tough scones.
Scrape the dough out onto the center of the parchment paper-lined baking sheet. Using a spoon or spatula, gently pat and form the dough into a circle about 8 inches around and 1-1/2 inches high. Don’t worry about being too precise; a rustic shape is part of the charm.
Sprinkle the top with the reserved amount of sugar (or less, depending on your preference). This will create a slightly crunchy and sweet top.
Bake in the center of the preheated oven for 12 minutes.
Remove the pan from the oven and use a pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza). This step is easiest when the scones are slightly firm but not fully baked.
Return the pan to the oven and bake for an additional 3-5 minutes, or until the scones are no longer wet in the center and are slightly browned. Keep a close eye on them to prevent burning.
While the scones are baking for the second time, prepare the glaze by whisking together coconut milk, coconut extract, and vanilla extract in a small bowl. Gradually add powdered sugar until the glaze reaches your desired consistency. It should be thick enough to coat the scones but thin enough to drizzle.
Once the scones are out of the oven and cooled slightly, drizzle the glaze over them. You can adjust the thickness of the glaze by adding more powdered sugar for a thicker glaze or a bit more coconut milk for a thinner one.

Expert Tips & Tricks

Keep your ingredients cold: Cold butter is crucial for creating flaky scones. Consider chilling your flour and mixing bowl as well.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until the ingredients are combined.
Handle the dough gently: Be gentle when shaping the dough. Avoid pressing or kneading it too much.
Freeze for later: Unbaked scones can be frozen for up to 2 months. Simply freeze them on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Customize the fruit: Feel free to experiment with other dried or candied fruits, such as mango, ginger, or cherries.

Serving & Storage Suggestions

Serve these Coconut Papaya & Pineapple Scones warm with a cup of tea or coffee. They are also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in a low oven (around 300°F/150°C) for a few minutes until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	433.5 kcal	–
Total Fat	25.65 g	–
Saturated Fat	17.4 g	–
Cholesterol	98.65 mg	–
Sodium	328.15 mg	–
Total Carbohydrate	46 g	–
Dietary Fiber	1.35 g	–
Sugars	17.8 g	–
Protein	6.05 g	–

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free: Substitute the butter with a vegan butter alternative and ensure your glaze is made with a dairy-free powdered sugar.
Gluten-Free: Use a gluten-free flour blend, but be aware that the texture may be slightly different. You might need to add a bit more liquid to achieve the desired consistency.
Less Sweet: Reduce the amount of sugar in the dough and glaze to suit your taste.
Spice it Up: Add a pinch of ground ginger or cardamom to the dough for a warm, spicy flavor.
Citrus Zest: Incorporate some lime or orange zest for a zesty twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of candied pineapple?
A: While you can use fresh pineapple, be sure to drain it very well and chop it finely. The moisture content of fresh pineapple is much higher than candied, so it might affect the texture of the scones.

Q: Can I make these scones ahead of time?
A: Yes, you can prepare the dough ahead of time, shape the scones, and store them in the refrigerator overnight. Bake them as directed the next day. You can also freeze unbaked scones for longer storage.

Q: My scones are dry. What did I do wrong?
A: Overbaking is the most common cause of dry scones. Make sure to check for doneness by inserting a toothpick into the center of a scone. If it comes out clean, they are done. Also, avoid overmixing the dough.

Q: Can I use regular milk instead of coconut milk?
A: Yes, you can substitute regular milk for coconut milk, but the coconut flavor will be less pronounced.

Q: The candied fruit is too sweet for me. Can I use something else?
A: Absolutely! Dried fruits like cranberries, raisins, or apricots would work well as substitutes.

Final Thoughts

I hope you’re inspired to bring a taste of the tropics into your kitchen with these delightful Coconut Papaya & Pineapple Scones! They’re perfect for a leisurely weekend brunch, a special afternoon tea, or simply a sweet treat to brighten your day. Feel free to experiment with the variations and substitutions to create your own unique version. I would love to hear how they turn out for you, so please share your feedback and photos! Perhaps you might enjoy pairing them with a refreshing iced tea or a creamy coconut latte. Happy baking!

Coconut Papaya & Pineapple Scones Recipe