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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/4 cup butter, chilled |
3/4 cup coconut milk |
1/4 cup honey |
1 egg, beaten |
1 (8 ounce) can crushed pineapple, drained |
1 orange, zested |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
3. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
4. Bake 15 to 20 minutes in the preheated oven, until golden brown.
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