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    You are at:Home»Dairy-Free Recipes»Bread»Pineapple Macadamia Scones bring Tropical Taste to Vegan Tea Time

    Pineapple Macadamia Scones bring Tropical Taste to Vegan Tea Time

    0
    By Alisa Fleming on January 16, 2022 Bread, Breakfast, Dairy-Free Recipes

    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.

    Vegan Pineapple Macadamia Scones Recipe - dairy-free, egg-free, soy-free, and optionally nut-free. Pictured made with whole wheat flour, can be made with all-purpose.1

    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.

    Vegan Pineapple Macadamia Scones Recipe - dairy-free, egg-free, soy-free, and optionally nut-free. Pictured made with whole wheat flour, can be made with all-purpose.

    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!

    Pineapple Macadamia Scones
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    These scones have a very light sweetness with a bright tropical flavor and crunchy nut topping.
    Author: Adapted from Tea Time
    Recipe type: Breakfast
    Cuisine: British
    Serves: 12 scones
    Ingredients
    • 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
    Instructions
    1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
    2. In a small bowl, stir together the nuts, 1 tablespoon sugar, and cinnamon.
    3. 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.
    4. 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).
    5. 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).
    6. 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.
    7. 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.
    8. Bake the scones for 15 minutes, or until golden. Serve warm.
    Nutrition Information
    Serving size: 1 scone Calories: 285 Fat: 15.5g Carbohydrates: 33.5g Sugar: 8.8g Sodium: 99mg Fiber: 1.2g Protein: 3.5g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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