Pineapple Macadamia Scones (Vegan)


Another marvelous recipe from The Cat-Tea Corner.  If you would like a soy-free version, be sure to use oil or spectrum shortening rather than margarine, and substitute a soy-free milk alternative for the soymilk.


Yield: About 20


  • 3 Tablespoons macadamia nuts, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup plus 1 Tablespoon Sucanat® or other granulated sweetener
  • 3 cups unbleached flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sunflower or other light oil, or vegan margarine
  • 8-ounce can crushed pineapple packed in juice
  • plain, unflavoured soy milk


Preheat oven to 425 deg F. Mix together the nuts, cinnamon, and 1 Tablespoon sweetener; set aside. Sift together the flour, 1/3 cup sugar, baking powder, and salt in a large mixing bowl. Cut in the oil or margarine until the mixture resembles coarse crumbs. Make a well in the centre of the mixture, pour in the pineapple with its juice, and stir until ingredients are just moistened (dough will be somewhat sticky). Transfer the mixture to a lightly floured board, and with floured hands knead about ten times (do not over-knead). Roll out the dough to about one-quarter inch thick, then cut with a floured 2-1/2-inch biscuit cutter, or use a drinking glass dipped in flour if you have no biscuit cutter. Place each dough round onto an ungreased baking sheet. Brush each round lightly with soy milk, and sprinkle about a teaspoonful of the nut mixture on top, pressing in lightly with the back of a spoon or your fingers. Bake for fifteen minutes. Serve warm.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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