Recipe for Pina Colada Scones

This is an exotic recipe for pina colada scones.

What does pina colada Mean?

In Spanish, it means pina: pineapple; colada: strained.

So what is it?

A pina colada is a sweet, rum-based cocktail made with hard rum, coconut cream and pineapple juice and "born" in 1954. It is usually served with ice, a pineapple wedge or on occasion a maraschino cherry. Here is a fun fact: since 1978, pina colada is the official beverage of Puerto Rico.

I have some children who do not like coconut but do like these scones! So the best - and only - way for you to determine whether this scone recipe will be a yay or a nay may be to make a batch...and then come back to leave us your review.

For some gluten free mixes Click Here.

Coconut and pineapple scones comments and reviews.

Pina Colada Scones: Ingredients

2 1/4 cups all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

1 large egg

6 tablespoons UNsalted butter - cold

1 cup heavy cream

1 cup crushed pineapple - drained but keep the juice!

1/2 cup shredded coconut

1/4 teaspoon ground nutmeg

1/2 teaspoon rum extract

1/4 cup maraschino cherries - cut in little pieces - optional

Either Powdered sugar or pineapple glaze (see below)

Pina Colada Scones: Method

In a bowl, mix the flour, salt, baking powder and sugar. Add the butter cut into little chunks. To mix the butter and flour you have two options:

1) Mix with the tip of your finger until the flour/butter mixture resembles fine sand.

2) Use a pastry blender and blend until the flour/butter mixture resembles fine sand.

Make a well in the center of your butter/flour mixture, add the egg, the cream, nutmeg and rum. Blend with a fork until a soft dough forms. When the fork no longer works, add the pineapple, the shredded coconut and maraschino cherries and mix with floured hands to form the dough into a nice, soft and pliable dough.

Form your dough into two balls. One at a time, turn your dough onto a lightly floured surface. Roll out with a rolling pin until it is 1/2 to 3/4 inch in thickness and it forms a circle. Then cut the circle into 8 slices. Repeat with the second ball of dough.

Place your scones, unto a greased cookie sheet. Bake at 425 degrees F. for 12 to 16 minutes or until the scones are gently browned.

If you are using the pineapple glaze, make it and pour it on the hot scones. If you are using powdered sugar, wait until they cool a little bit.