Pineapple Coconut Scones

Pineapple Coconut Scones

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  • 1 1/2 cups whole spelt flour
  • 1 cup plus 3 tablespoons white spelt flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut flakes
  • 1 cup raw sugar
  • 1/2 cup coconut oil
  • 1 cup pineapple chunks
  • 1/4 cup pineapple juice
  • 2 teaspoons vanilla extract


Preheat oven to 375° F. Line a baking sheet with parchment paper.

In a bowl, mix together flours, baking powder, baking soda, salt and coconut flakes; set aside.

Stir together sugar, coconut oil, pineapple chunks, pineapple juice and vanilla. Gently combine wet ingredients with dry mixture, making sure not to over-knead the dough.

Pat dough into 1-inch-thick circle. Use a very sharp, lightly greased knife to cut the circle into 12 wedges. Place wedges on the prepared baking sheet, a few inches apart. Bake for 13 to 16 minutes, until golden brown.

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