- Servings: 8 scones
- Streusel Topping/Filling:
- 1/3 c. flour
- 1/3 c. firmly packed light brown sugar
- 1/4 tsp. cinnamon
- 3 Tb. unsalted butter, chilled
- 1/2 c. finely chopped pecans
- 1/4 c. shredded coconut
- 2 c. flour
- 1/3 c. sugar
- 2 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. unsalted butter, chilled
- 1/2 c. crushed pineapple in juice, undrained, (1/2 of an 8 oz. can)
- 1 large egg
- 1 tsp. vanilla extract
Preheat oven to 375ºF. Lightly butter a 10" diameter circle in center of baking sheet.
To prepare streusel:
In small bowl stir together flour, brown sugar and cinnamon. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. Stir in walnuts and coconut. Set aside
To prepare the scones:
In large bowl stir together the flour, sugar, baking powder, baking soda and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
In small bowl stir together pineapple, egg and vanilla. Add pineapple mixture to flour mixture and stir to combine. The dough will be slightly sticky.
With lightly floured hands, pat half the dough into an 8" circle in center of prepared baking sheet. Reserving 2/3 c. of streusel for topping, sprinkle the remaining streusel on dough to within 1" of the edges. Press down lightly. With floured hands, pat dough over the streusel-topped dough on the baking sheet.
Press edges to seal well. Sprinkle top with remaining 2/3 c. streusel. Press lightly. Bake 25-35 min. or 'til cake tester or toothpick inserted into center of scone comes out clean.
Remove baking sheet to wire rack and cool for 15 min. With a spatula transfer scones to wire rack to cool. When ready to serve, cut into 8 wedges. Serve warm or cool completely and store in airtight container.