Description
Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup butter, chilled
- ¾ cup coconut milk
- ¼ cup honey
- 1 egg, beaten
- 1 (8 ounce) can crushed pineapple, drained
- 1 orange, zested
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl
- mix flour
- baking powder
- and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
- In a small bowl
- mix coconut milk
- honey
- and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces
- and arrange in a single layer on a medium ungreased baking sheet.
- Bake 15 to 20 minutes in the preheated oven
- until golden brown.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12