You don’t have to be vegan to like these tropical scones. (I’m guessing you’ve never heard a scone described as “tropical”). Alas, the pairing of coconut and pineapple (and rum) called to me like a mermaid’s whisper on a balmy Bahamian breeze… That, or I needed to use up some leftover coconut milk in the fridge.
MAKES 8 SCONES
flax or chia egg (1 tablespoon flax meal or ground chia seeds and 3 tablespoons water)
2 1/2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons coconut oil
1/2 cup coconut flakes
1 cup chopped fresh or dried pineapple
1/2 teaspoon rum extract (or 1 tablespoon rum)
1/4 cup pineapple juice
3/4 cup coconut milk or coconut cream
Sparkling sugar (for sprinkling on top)
Whisk flax meal (or ground chia) with water in a small bowl and set aside. In a large bowl whisk together flour, sugar, baking powder, and salt. Add coconut oil, then cut into the dry ingredients with a pastry blender or fork until crumbly. Mix in coconut chips and pineapple.
Whisk the coconut milk, rum extract, and pineapple juice with flax (or chia) egg, then slowly add to the dry ingredients, mixing until just combined. Knead a couple times in the bowl until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round and sprinkle with sparkling sugar. Cut into 8 wedges, pulling each apart slightly. Pop into the freezer for 15-30 minutes while you heat the oven to 400 degrees. Bake until light golden brown, about 15 - 20 minutes.