Maui Scones

Maui Scones

The coconut, pineapple and nuts combine in these scones to give them a taste of the tropics.

15 min. prep time
12 scones
252 Ratings


2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 cup sweetened flaked coconut
1/2 cup macadamia and cashew mix, chopped
1/4 cup crushed pineapple, drained, reserve 1 tablespoon juice
2 tablespoons sweetened flaked coconut


Heat oven to 400°F.

Combine flour, brown sugar and baking powder in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup coconut and macadamia cashew mix.

Beat pineapple, reserved pineapple juice and eggs in another bowl until well mixed; stir pineapple mixture into flour mixture (mixture may be slightly dry). Knead about 10 times or until mixture forms a dough, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into 6-inch circle. Place onto large ungreased baking sheet. Cut each circle into 6 wedges. Do not separate. Sprinkle each circle with 1 tablespoon coconut.

Bake 13-15 minutes or until scones are lightly browned. Separate into individual scones.

*Substitute any one type of nut.

Recipe Tip

While on the “far” west coast of the United States, Maui, one of the small islands of the Hawaiian islands, provides us with many agricultural crops that create a truly American cuisine. Maui offers such treats as macadamia nuts, pineapple, Maui onions and sugar cane.

Nutrition Facts (1 scone)

Calories: 260

Fat: 15g

Cholesterol: 55mg

Sodium: 180mg

Carbohydrates: 29g

Dietary Fiber: 2g

Protein: 4g

Recipe #12504©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

I used a cutters to make individual round scones (it made 16 but I have a tendancy to over-knead so they were a bit flat) I used sliced almonds (crushed up) in place of the macadamia / cashew nuts and used 1/8 c. Crushed pineapple & 1/8 c. Canned mandarin oranges (sliced). I also didnt sprinkle additional coconut on top. They were tasty and sweet and so quick and easy to make.
I lightened the recipe by reducing butter to 3 Tbsp and using 1/3 cup applesauce. It was delicious! I also used toasted pecans in place of macademias & cashews

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