Pineapple Coconut Scones

Mr P. loves his carbs!  Even though his waistline does not.  We have been on a low-carb eating plan for a couple of years now, and we have both lost some of the avoir dupois from our waists.  Luckily for me, I am not a huge fan of breads or pasta so I didn't mind cutting down on the carby stuff.  Poor Mr P. though ...  Carbs are his bread and butter - literally :=)  (Or should that be metaphorically?)  If you were a baker, for instance ...

I'm always on the lookout for interesting scone recipes since I have been part of Tandy's annual scone blog-fest on her blog Lavender and Lime.  I can't remember how I came upon this particular scone recipe.  It's from a blog called Amy's Healthy Baking; she uses all sorts of low-fat, dairy-free, gluten-free ingredients.  I did not go down that route :=)  (Nor did Dino the baby dinosaur - hehehe).  

Dino watching over the (remaining) scones :=)

ingredients:

180g./6.5 oz./1.5 cups wholemeal flour - I used half wholemeal and half plain, but use whatever you have

1.5 tsp baking powder

1/4 tsp sea salt

28g./1 oz. butter, cold and diced

120g./4.2 oz. plain Greek yoghurt

3 Tbs/45 mL pure maple syrup

55 mL/3 Tbs + 2 tsp milk - use your fave; I used regular cow's milk  see Notes

 1/2 tsp coconut extract (or use extra vanilla if you'd rather)

1/2-1 tsp vanilla extract

70g./2.5 oz. diced or crushed (tinned) pineapple, well-drained and chopped into (very) small pieces  see Notes

12g./2.5 Tbs/0.5 oz shredded, unsweetened coconut

Method:

On goes your oven to heat at 220C/425F

Grab a baking tray and baking paper, and line the tray

Whisk the flour, baking powder and salt together in a medium bowl

Use a pastry cutter (really useful) or a fork or your fingers to combine the butter into the flour, till you have fine crumbs

Then you will stir in the yoghurt, maple syrup, the 3 Tbs of milk, and the 2 extracts

And gently fold in the pineapple and shredded coconut

Pat the dough (tenderly) into a rough round (in the mixing bowl), and then place it onto the baking tray  (mine was quite a wet dough)

Then shape it into a 2cm/0.75 inch high mound on the tray, and brush with the extra 2 tsp of milk

With a sharp knife, cut the mound into 8 triangles (leaving them closely packed on the tray) 

Bake for 18-21 minutes till lightly golden on top

Leave 'em sit on the tray for a few minutes to cool, then place on a wire rack

Serve warm, with lots of butter!

Notes:

NB. I am using 15 mL tablespoons in this recipe (= 0.5 oz.)

Use whatever milk you fancy, tho' I think a full fat milk is best

Divide the milk into the Tbs and the tsp amounts

The recipe says to drain the (tinned) pineapple well; but you could get away with a light pressing thru a sieve, I think :=)

ingredients gathered

cut the butter into the flour mixture

stir in the yoghurt etc

and fold in the pineapple and coconut

a kinda (moist) loose dough! Pat it onto the tray, and cut 8 triangles

golden and warm and delicious

see the pineapple peeking out?

Mr P. about to hoe in - with a wee bit of butter

Dino the dinosaur keeping an eye on the rest!

Oh, and did I mention it's my birthday?  Yep, Mr P. and I are on a short break, doing a bit of an art gallery tour.  We headed west and south to Armidale, where the nightly temperature is minus 2!!  My Queenslander bones are a wee bit frozen :=)  Then heading back to the coast to check out another gallery, then home!

c. Sherry M.