Coconut Scones with Pineapple-Vanilla Jam

Coconut Scones

I went to our grocery market a couple of days ago searching for some nice berries (everyone seems to be blogging about such wonderful strawberries; I developed a strong craving). But the berries were very much so-so (it’s not the season here yet). To be exact, the only perfectly ripened fruit I found was pineapple, and that’s what I bought.

Makes about a dozen 2 ½ -inch scones

For the pineapple jam (the jam recipe is adapted from Pichet Ong):

  • 1 pineapple, about 2 lbs weight
  • 1/3 cup light muscovado sugar (author suggests crushed palm)
  • ¼ tsp kosher salt
  • 1 vanilla bean, split lengthwise in half, seeds scraped out; seeds and pod reserved
  • Zest of 1 lime or ½ lemon

For the coconut scones:

  • 2 cups all-purpose flour
  • 1 cup finely shredded unsweetened coconut, lightly toasted, cooled, then finely ground in the food processor
  • ½ cup granulated sugar
  • 2 ½ tsp baking powder
  • ½ heaped tsp kosher salt
  • 4 tbsp (1/2 stick; 57g) unsalted butter, chilled and cut into ½-inch cubes
  • 1 ¼ cups whipping cream, cold
  • ½ tsp pure coconut extract (optional)
  • ¼ tsp pure vanilla extract
  • About 2 tbsp whipping cream
  • About 1 tbsp raw coarse sugar (demerara)

Make the jam:

Peel and core the pineapple. Coarsely chop the pineapple flesh and place in the bowl of the food processor. Pulse several times until finely chopped but not pureed. Put the pineapple and its juice into a large skillet. Add the sugar, salt, vanilla seeds and pod. Set over medium-high heat and cook, stirring, until the sugar dissolves, about 5 minutes. Turn the heat down to low and simmer gently, stirring occasionally, until the liquid evaporates and pineapple turns light golden brown, about 1 hour total. Remove from the heat and cool. Stir in the zest. The pineapple filling can be refrigerated for up to 2 weeks.

Make the scones:

Center an oven rack and preheat the oven to 425F. Line a baking sheet with parchment or a silicone mat. Place this baking sheet onto another one to protect the bottom of the scones from overbrowning. Set aside.
In a large bowl, combine the flour, ground coconut, sugar, baking powder, and salt. Add the butter pieces into the bowl and, using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Combine the 1 ¼ cups of the whipping cream, coconut extract (if using), and vanilla extract in a glass measuring cup, whisk. Add to the dry ingredient and stir with a fork until the dough comes together.

Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat (or roll) the dough into a disk, approximately ½ – inch thick. Using a round biscuit cutter, dipped in flour to prevent sticking, cut as many scones as you can. You can gather the scraps (but don’t overwork the dough) and reroll once. Although, the best scones are the ones from the first batch. Transfer the scones onto the prepared baking sheet. Brush the tops with the remaining 2 tbsp of the cream, sprinkle the Demerara sugar over the tops.
Bake the scones for about 15-16 minutes, until well risen and golden brown. Cool the scones on the baking sheet on a rack for several minutes, then transfer to the rack to cool until slightly warm. Split the scones in half, fill generously with pineapple jam and serve.

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29 Responses to “Coconut Scones with Pineapple-Vanilla Jam”

  1. Espectacular!!!! I love jams and marmelades but I´ve never made scones… I think it´s time to do these….

    Ana

  2. Я так люблю кокосовую выпечку, и такие булочки всегда кстати к завтраку! Спасибо.

  3. Tropical, Caribbean & beautiful Vera. I love scones & these look so fresh & delicious. Beautifully clicked too!

  4. mmmm.I love making scones..I never thought to make coconut scones!

  5. Great presentation and wonderful pictures! Love the combination of coconut and pineapples, must be really delicious!

  6. Very nice Vera, ooohhh, that sounds like a theme for you…’Very Nice Vera’!
    I just made scones, love them, all kinds.
    Beautiful photos also.

  7. What an original combination! These gorgeous scones look delightful!

    Cheers,

    Rosa

  8. wow how exotic and yummy. looks so good, I love coconut :)

  9. Wow! So different than any other scone or scone idea I have seen. We are about to go to Hawaii where I will eat more pineapple than any one human should. I am sure I will make these when I get back!

  10. You know I’m from the tropics right, and back there, we totally love pineapple jam! I’ve eaten a traditional Indonesian treat called nastaart–pineapple jam encased in a flaky pastry–since I was little and it’s one of the best things about coming home! Great job on modernising it, Vera!

  11. We don’t have very many sweet berries here either, it’s so cold still! But the warm flavors in your scones and jam are a reminder that warmer days are just around the corner, the flavor combination here is tropical and delicious :)!

  12. Oh my goodness! Do you think you could send one of these to me right now? They look so good. Beyond good…fantastic! I love the flecks of vanilla in the pineapple jam. I have to admit to you: I think I could eat some clotted cream with the jam and scones (you know, just to make it even moooore decadent).

  13. Coconut scones, delicious. I live in coconut (and pineapple) country so the flavours and ingredients are just what we are used to.

  14. Mmm coconut scones, sound delicious and I love how you presented them.

  15. Wow. I just got this sudden urge to stick a flower in my hair, wrap a sarong around my waist and strap on a coconut bra! (Do they make coconut bras THAT big, I wonder?)

    These look amazing, and I can imagine how they smell!

    Kate

  16. pineapple jam? ooh la la! this may be the very first batch of scones that actually looks appealing to me! great treat, vera. :)

  17. Sounds so exotic and good looking too. I am sure it delicious.
    Cheers,
    Elra

  18. Loving scones and loving coconut, coconut scones sound like music to my hears!

  19. I make scones all the time – yours look so good. I love the idea of coconut meal in the scone. I will make this recipe soon. Yours from Australia Audax

  20. Thank you, everyone, so much for your kind words! I appreciate it enormously!

  21. What a delicious tropical breakfast treat! The pineapple jam looks incredibly tasty. Makes me think of sunshine, the beach and warmth! Oh, how I crave these scones while sitting in the sun on a warm beautiful beach!

  22. Lisa, thank you! How I crave this beach :)

  23. Everyone i make these scones for always asks for the recipe. I love these coconut scones!! Wonderfully moist and light and full of coconut flavor. I did try to use buttermilk on half the batch (the other half with the whipping cream) to get a bit of a firmer/denser scone and that was really, really good as well. Thanks for my new favorite scone recipe!

  24. Rosalie, you’ve made my day :) Thank you very much for coming back and leaving a comment! I greatly appreciate it! And you are very welcome.

  25. In one word..WOW!
    May I ask what camera do you use?
    I’m in love with your pictures

  26. Just made these- my first attempt at scones and they were amazing! Thanks for sharing this recipe!

  27. Grace, you are very welcome! Thank you for your feedback.

  28. Super recipes in the blog… but how about using a gram converter for us that use this measurement

  29. Barry, thank you very much for your words! It seems I can’t develop a healthy habit to include grams along with ounces and cups (I tried, but, obviously, failed…) I’ll consider adding a converter, but Google offers such simple and convenient programs for such task; I use them myself when needed.

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