Coconut Pineapple And Macadamia Scones Recipes
COCONUT, PINEAPPLE AND MACADAMIA SCONES
Tantalize your taste buds with the tropical flavors in these scrumptious scones. They're so delicious, you'll want to make them again and again!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 24m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients.
- Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
- Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
COCONUT PAPAYA & PINEAPPLE SCONES
Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!
Provided by Tinkerbell
Categories Scones
Time 45m
Yield 8 Scones, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400° and line a baking sheet with parchment paper.
- In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
- With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
- In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
- Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
- Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
- Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
- Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.
Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1
COCONUT-MACADAMIA SCONES
The original recipe had a footnote stating that cashews, hazelnuts, pecans, or almonds could be used in place of the macadamia nuts; or that the nuts could be omitted and semisweet, milk, or white chocolate chips, or peanut butter, or butterscotch chips could be added. SIGH...what a delicious mouthful!
Provided by JamesDeansGirl
Categories Scones
Time 36m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs.
- Stir in the macadamia nuts and coconut.
- Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball.
- Turn dough out onto a lightly floured surface; gently roll in flour to coat.
- Knead lightly 10 times.
- Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other.
- Brush with half-and-half; sprinkle with coconut.
- Bake for 16-18 minutes, or until golden brown.
- Immediately remove from cookie sheet; carefully separate wedges.
- Serve warm.
Nutrition Facts : Calories 298.5, Fat 18.9, SaturatedFat 9.2, Cholesterol 52.4, Sodium 235.1, Carbohydrate 28.6, Fiber 2, Sugar 5.5, Protein 5
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