Flaky Piña Colada Scones

Preheat oven to 400 degrees

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (preferably Plugra or other rich pastry butter) chilled and cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup of chopped macadamia nuts
  • 1/4 cup coconut flakes
  • 1/2 cup chopped dried pineapple
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract

Rum Egg Wash:
Beat 1 egg with 1-tablespoon light or dark rum

Combine flour, baking soda, baking powder and salt in food processor.

Pulse to combine. Add butter and pulse until mixture resembles coarse cornmeal.

Transfer to another bowl.

Add buttermilk, macadamia nuts, coconut and dried pineapple. Stir just until dough sticks together.

Turn dough on a floured board and kneed about 30 seconds.

Roll dough out to a 1/2 inch thickness and cut into 3″ x 3″ triangles.

Brush with egg wash, sprinkle with sugar and bake at 400 degrees for 16-20 minutes or until golden brown on bottom.

Serve hot or cold.

Makes 8 large scones.