Vegan Piña Colada Scones

Pina Colada Scones 2

I remember the first time I ever had a Piña Colada.  I was about 8 or so, and my Mom had just taken me to a play which was in and of itself exciting, then we were going out to eat at a fancy Asian restaurant where they cooked your food at your table.  I was pretty excited.  Then I ordered a  Piña Colada (virgin of course).  Which made it even more exciting to my 8 year old self.  It tasted wonderful!  I fell in love with that flavor combination and even now as an adult I love it.  I have had a lot of pineapple on hand lately and the first thing that happened to come to mind to make was Piña Colada scones.  It might have had something to do with me smelling freshly baked scones at work that day, but also my love for Piña Colada.

Pina Colada Scones 1

So, I whipped up a batch of gluten free vegan Piña Colada scones and they were wonderful!  These are a lazy Saturday morning treat.  Or in my boyfriend Eric's case, breakfast.  If you are a fan of pineapple and coconut together these are for you.  They taste like summer in scone form.  They are quick to make as well and nothing beats warm goodness from the oven!

Pina Colada Scones 3

Vegan Piña Colada Scones
Makes 8

3 cups all purpose gluten free flour

1/2 cup coconut sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup virgin coconut oil, cut into chunks

1 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)

1 Tbsp pure vanilla extract

2 cups fresh organic pineapple cut into small chunks

1/2 cup large flake dried coconut

coconut milk for topping

coconut sugar for sprinkling

Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in pineapple and coconut until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.

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