Pineapple Scones

Recipe View 5 mins Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. (5 minutes)

Recipe View 2 mins In a medium mixing bowl, whisk together the flour, baking powder, and salt. (2 minutes)

Recipe View 5 mins Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the coconut milk, honey, and beaten egg. (2 minutes)

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Fold in the drained crushed pineapple and orange zest. (2 minutes)

Recipe View 5 mins Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 2-inch round cookie cutter or a sharp knife to cut out scones. (5 minutes)

Recipe View 2 mins Arrange the scones in a single layer on the prepared baking sheet. (2 minutes)

Recipe View 20 mins Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View 10 mins Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. (10 minutes)