This recipe for vegan pineapple macadamia scones was shared with us fifteen years ago by the creator of TeaGuide, a tea-centric blog that was maintained for nearly a decade. Since this old post didn’t have any photos, I decided to whip up a batch and take some pictures. The scones turned out quite delicious – lightly sweet, a touch tropical, flaky and a little fluffy, and perfect with a spot of tea. They’re like a taste of the tropics that you can enjoy year round.
Pineapple Macadamia Scones bring Tropical Taste to Tea Time
I used coconut oil and coconut milk beverage (for brushing on top) to keep with the tropical theme of this recipe. And because cold coconut oil provides a nice flaky texture. If you aren’t a coconut fan, go ahead and use the other options! Regular oil will add more fluff and a little less flakiness. Cold buttery spread or sticks will enrich the flavor and add a little more flakiness. Shortening, like Spectrum, can alternatively be used. It will also make quite flaky vegan pineapple macadamia scones.
As mentioned in the recipe, I used white whole wheat flour, which is a whole grain flour. That’s why the pineapple macadamia scones in the photo look heartier. If you opt to use all-purpose flour, they will be a touch more fluffy and will have a lighter look.
Special Diet Notes: Pineapple Macadamia Scones
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian. Optionally soy-free.
For nut-free pineapple scones, simply skip the macadamia nuts!
- 3 tablespoons chopped macadamia nuts
- 1 tablespoon + ⅓ cup sugar or other granulated sweetener, divided
- ½ teaspoon ground cinnamon
- 3 cups all-purpose or white whole wheat flour (as shown in photos)
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup your favorite baking oil, coconut oil, or dairy-free butter spread
- 8-ounce can crushed pineapple packed in juice
- Plain dairy-free milk beverage, for brushing
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, stir together the nuts, 1 tablespoon sugar, and cinnamon.
- In a large bowl, whisk together the flour, remaining ⅓ cup sugar, baking powder, and salt. Add the oil or buttery spread, and whisk until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture, pour in the pineapple with its juice, and stir until the ingredients are just moistened (the dough will be somewhat sticky).
- Transfer the mixture to a lightly floured board, and with floured hands knead about ten times, to bring the dough together (do not over-knead).
- Divide the dough into two pieces. Shape each piece into a disk, place them on your prepared baking sheet, and press them to about ¾-inch to 1-inch thickness.
- Brush the top of each disk with the milk beverage, and sprinkle with the nut mixture. Lightly press the nut mixture into the tops. Cut each disk into 6 wedges. You can leave the disks as is, or pull the wedges slightly apart.
- Bake the scones for 15 minutes, or until golden. Serve warm.