Maui Scones

Maui Scones
34
3 Reviews
The coconut, pineapple and nuts combine in these scones to give them a taste of the tropics.
15 min
Prep Time
30 min
Total Time
12 scones

Ingredients

2 cups
all-purpose flour
1/2 cup
firmly packed brown sugar
2 teaspoons
baking powder
1/2 cup
cold Land O Lakes® Butter
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
large Land O Lakes® Eggs
2 tablespoons
sweetened flaked coconut
 
*Substitute any one type of nut.

Directions

  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 13-15 minutes or until scones are lightly browned. Separate into individual scones.

Recipe Tips

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
Cholesterol
55mg
Carbohydrates
29g
Protein
4g
Fat
15g
Sodium
180mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

This recipe was ok but not great. You could hardly taste the pineapple and I was surprised that it said " knead about 10 times". Typically you keep the dough as cold as possible for scones and handle it very little. I realize this was a dry dough that needed to be made into a ball but I think kneading it made it a bit tough. Also I would bake the scones at a bit lower temperature and not put the coconut on top until the last 5 minutes so it does not turn too brown.

Posted June 06, 2015 by connie

Rating

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.

Posted January 04, 2014 by Tracy

Rating

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

Posted April 22, 2010 by ginger

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