For a special treat, serve them with pineapple preserves, guava jam, or lemon curd.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 2 - 2 1/4 cups flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup cream of coconut
- 1/4 cup whipping cream
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup finely chopped dried sweetened pineapple
- 1/3 cup golden raisins
- 1 tablespoon cream or milk
- 2 tablespoons sweetened flaked coconut
- 2 tablespoons brown sugar
- For the Glaze:
- 5 tablespoons passionfruit pulp/juice (or substitute orange-mango juice)
- 1 tablespoons melted butter
- 1 tablespoon lime juice
- 1 cup powdered sugar
- Preheat oven to 425 degrees.
- Whisk flour, brown sugar, baking powder and salt together in a bowl.
- Cut the butter into the flour mixture, using 2 knives or a pastry cutter, until the butter is in pea-size pieces.
- Whisk together the egg, cream of coconut, cream, and vanilla, and gently stir into flour/butter mixture until just mixed.
- Knead dough lightly in the bowl, until it just starts to come together. If it is very dry and shaggy, add another tablespoon of cream.
- Turn dough out of the bowl, and knead two or three times until it is just mixed and holds together, while folding in the raisins and the dried pineapple at the same time.
- Pat dough into a circle or rectangle. Cut 8 scones (squares, triangles, wedges... whichever shape you prefer). Place scones on a baking sheet.
- Mix the 2 tablespoons coconut with 2 tablespoons brown sugar. Brush tops of scones with cream, and sprinkle with the coconut/sugar mixture.
- Place scones in the oven and lower temperature to 400. Bake for about 20 minutes, or until scones are golden brown. Remove from oven and let cool on baking sheet for 10 minutes before removing them to a rack.
- Make the glaze: Whisk all of the ingredients together. If icing is too runny, add more powdered sugar. If it is too stiff to drizzle over the scones, add more passionfruit juice.
- Drizzle icing evenly over scones.
Makes 8 scones.