Pineapple Coconut Scones | PCC Natural Markets

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Pineapple Coconut Scones

Serves: 6

Your rating: None (1 vote)
Your rating: None (1 vote)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


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

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

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

Pat the dough into circle that is one inch thick, and use a very sharp, lightly greased knife to cut the circle into 12 wedges. Place wedges on baking sheet, a few inches apart. Bake for 13 to 16 minutes, until golden brown.

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