Tropical Breeze Scones

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 medium scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: International


  • 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


  1. Preheat oven to 400° F.
  2. In a large bowl sift flour, baking powder, salt, sugar.
  3. Add in shaved butter and with a pastry cutter mix butter into flour creating a pebble texture
  4. Add pineapple and mango and mix well.
  5. Toss in white chocolate and mix again distributing the chocolate throughout mixture.
  6. In another bowl blend milk, vanilla, coconut milk, eggs.
  7. Pour liquid ingredients a little at a time into the dry ingredients and mix with a spatula.
  8. Place dough onto a mixing board and knead about 12 times. Do not over mix will make the scones more cake like.
  9. Roll out dough into a circle about 2 cm thick.
  10. Cut into wedges.
  11. Place dough wedges onto a parchment lined baking sheet and place into the oven.
  12. Set the timer for 25 minutes and just keep an eye on them when they are turning a golden brown they are done.
  13. Take out of the oven and onto a cooling rack.
  14. 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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