pineapple coconut scones

courtesy of: missi
makes: 12 scones

- 4-1/2c all purpose flour
- 1/2c sugar
- 2 tsp baking powder
- 1/2tsp baking soda
- 1/2 tsp salt
- 3 sticks butter, cold and unsalted, cut into 1/4" pieces
- zest of one small orange
- 1-1/2c sweetened flaked coconut
- 1c fresh diced pineapple
- 1c buttermilk
- egg wash: 1 large egg beaten with 2 tbsp milk

1. preheat oven to 400. lightly grease two baking sheets and set aside.

2. combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

3. using a pastry blender or two knives, cut in the butter until the mixture resembles a coarse meal. add the zest, coconut and pineapple. do not overwork dough.

4. add the buttermilk and mix until just combined and the dough begins to stick together.

5. turn the dough on a lightly floured surface and roll or pat into two 6"rounds, about 1-1/2" thick. cut each round in half and each half into three triangles. place on baking sheets and brush the tops with the egg wash.

6. bake 30-35 min, until golden brown and firm to the touch. remove from oven and serve immediately.

*variations: omit the coconut and pineapple and...
- substitute with 1-1/2c mixed berries.
- add 1c semisweet chocolate chips to the flour mix and dissolve 1/4c instant espresso or coffee in the buttermilk before mixing it in.
- use only 3/4c buttermilk and add 1c canned pumpkin.

image: my own sweet thyme