These scones are crumbly, light, with crispy and candy sweet edges. The morsels of pineapple and mango juicy, combined with the coconut milk, like a tropical breeze.
I think by now you know that Nicoletta and I are scone lovers, from our quest at local cafes, and hours in our kitchen, honing and fine-tuning recipes for scones to get that, light, crumbly, crispy caramelized edges packed with flavor scone. Nicoletta had made some scones, Molly’s scones with lemon and ginger, that edged near perfection. Today is another scone making day. Nicoletta’s recipe working in our favor didn’t need much thought, but what type of scone to make will need some creative flow.
I was looking on the pantry shelf and fridge, and found coconut milk, mango, and some canned pineapple. Memories of Jamaica rolling in the foothills of my mind, sandy beaches, light breeze, fresh fruit such as mango, peaches, pineapple and of course coconut. Pina colada drinks, watching the sunset arm in arm with thoughts synchronizing in both of our minds saying, “this is the life”. So thinking of that pina colada and the ingredients I found, I am thinking a tropical scone. Something to take to the beach in the morning, small fire going, scones warming in some foil just to the side of the fire, a nice coffee brewing, the sound of the morning waves dancing to the rhythm of the slight breeze. The sun awakening coming up over the sea, gazing at each other sharing food, drink, and memories, talk about inspirational. So in honor of this experience, I have created Tropical Breeze Scones.
I am like a kid when it comes to baking, getting my hands into the flour, kneading, just plain fun reminds me of being at the table with my nonna, and mom watching and waiting for them to say come here Loreto, do this. I am there like in a flash, after what seemed to be hours of waiting in reality minutes, ready to get my hands into the mix. This recipe is fairly easy, blending the dry ingredients such as flour, baking soda, and mixing in the white chocolate, pineapple and mango, coating it so that it stays juicy and in tack inside the scone. The blending of the wet and dry ingredients a gentle affair as you don’t want to blend too much as to make it too moist and cake like. This is crucial we have found and Nicoletta has come to the conclusion that 12 kneads is the perfect number to ensure the crumbliness of these scones. A quick roll out and cutting into wedges, then a nice brushing of corn syrup and sprinkling of sugar, and these babies are in the oven baking and caramelizing, turning to that nice golden color, the sugar crystallizing, the bottom edges crisping up, yummy. Have to get the coffee on, as these scone are just about done.
Onto the cooling rack they go but not for long as I like when they are still warm, especially with some butter watching it melt and nestle into the crumbles of this wondrous scone.
They are wonderful crumbly and light. The edges crispy and butterscotch candy sweet. The morsels of pineapple and mango juicy, sweet, combined with the nutty coconut milk, reminds me of the tropics. I can just about feel that breeze caressing the back of my neck, oops, it is just our cat Wonton, lol. The top crystallized with the sugar and corn syrup, yum and the coffee a blend of hazelnut cream and Arabic dark roast, a dusting of cocoa, cardamom and cinnamon and into the coffee brewer it goes. A perfect accompaniment for these jamming Tropical Breeze Scones.
A perfect start to a beautiful day and a great accomplishment, hope you have a wonderful day, and if you are in a cold snow covered place and you are craving the tropics, get these scones going in the oven and a bit of music in the background, imagine…………………..
Today’s song: “Is This Love” by Bob Marley.Print
- 3 cups unbleached flour
- 3 tsp baking powder
- 3/4 tsp salt
- 6 tbsp cold unsalted butter shaved
- 3 1/2 Tbsp granulated sugar
- 2 tsp lemon zest (1 lemon)
- 3/4 cup pineapple chopped
- 3/4 cup mango chopped
- 1/4 cup of 2% milk
- 2 eggs
- 1 tsp vanilla
- 1/2 cup coconut cream
- 1/2 cup white chocolate chopped
- 1/8 cup of granulated sugar for sprinkling
- Preheat oven to 400° F.
- In a large bowl sift flour, baking powder, salt, sugar.
- Add in shaved butter and with a pastry cutter mix butter into flour creating a pebble texture
- Add pineapple and mango and mix well.
- Toss in white chocolate and mix again distributing the chocolate throughout mixture.
- In another bowl blend milk, vanilla, coconut milk, eggs.
- Pour liquid ingredients a little at a time into the dry ingredients and mix with a spatula.
- Place dough onto a mixing board and knead about 12 times. Do not over mix will make the scones more cake like.
- Roll out dough into a circle about 2 cm thick.
- Cut into wedges.
- Place dough wedges onto a parchment lined baking sheet and place into the oven.
- Set the timer for 25 minutes and just keep an eye on them when they are turning a golden brown they are done.
- Take out of the oven and onto a cooling rack.
- Ready to serve.
Cooking time may vary depending on oven.
The best way to serve is to heat them again in a 350° F oven for about 5-10 minutes.
Can be served with butter or even a jam of your choosing.
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