Steps to Prepare Any-night-of-the-week Pineapple & Coconut Hot Biscuit (Scone)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pineapple & coconut hot biscuit (scone). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pineapple & Coconut Hot Biscuit (Scone) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Pineapple & Coconut Hot Biscuit (Scone) is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Pineapple & Coconut Hot Biscuit (Scone):

1. Prepare INGREDIENTS for 6 Hot Biscuits
2. Get 100 g Flour
3. Get 3 g Baking Powder
4. Take 20 g Sugar
5. Make ready 35 g Butter (Salted)
6. Take 40 g Milk (or cream)
7. Get 40 g Shredded Coconuts
8. Get 100 g Pineapple

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.

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