Pineapple & Coconut Hot Biscuit (Scone)
Pineapple & Coconut Hot Biscuit (Scone)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pineapple & coconut hot biscuit (scone). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pineapple is a large tropical fruit with a spiky, tough skin and sweet insides. The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries.

Pineapple & Coconut Hot Biscuit (Scone) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Pineapple & Coconut Hot Biscuit (Scone) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have pineapple & coconut hot biscuit (scone) using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Pineapple & Coconut Hot Biscuit (Scone):
  1. Get INGREDIENTS for 6 Hot Biscuits
  2. Prepare 100 g Flour
  3. Make ready 3 g Baking Powder
  4. Get 20 g Sugar
  5. Make ready 35 g Butter (Salted)
  6. Prepare 40 g Milk (or cream)
  7. Prepare 40 g Shredded Coconuts
  8. Take 100 g Pineapple

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired. By Marianne G Pineapple (Ananas comosus) is an incredibly delicious and healthy tropical fruit. It originated in South America, where early European explorers named it after its resemblance to a pinecone ().

Steps to make Pineapple & Coconut Hot Biscuit (Scone):
  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Prepare another cookie sheet and roast the shredded coconuts for 5 min or until lightly browned. Let cool completely.
  3. Slice the pineapple and set aside until use.
  4. Prepare a medium mixing bowl and a stick mixer with blade inserts.
  5. Sift the flour and baking powder into the mixing bowl. Add the sugar.
  6. Cut the butter into small squares and add to the bowl.
  7. Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).
  8. Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed.
  9. Add the sliced pineapples and roasted coconuts and mix well (Be careful not to mix too much).
  10. Divide the dough into 6 portions.
  11. Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.

Discover the potential health benefits of pineapple, a source of essential vitamins and minerals, such as thiamin. Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don't worry, they're easy!). With fluffy vanilla cupcake bases topped off with caramelized pineapple and maraschino cherries, these are a great new way to enjoy a classic recipe! The pineapple is the only cultivated fruit whose main stem runs completely through it. The top crown of leaves contains a bud that, when mature, indicates that the fruit is ready for cutting.

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