Thank you for sharing!

I just have crappy days sometimes. It’s like I can’t win for trying. My daughter (she’s 2) had pneumonia…and I was working on getting a case of it myself. Then the baby was teething. Then I had my visit from Aunt Flo. Then we all felt crappy from the antibiotics. It’s like nothing was going my way. Then I decided to bake (something I’m exceedingly good at and have a hard time messing-up). My whole weekend turned around like a switch had been flipped. My daughter started to feel better, the baby lightened-up on the hollering, my mom brought me stew and my Vegan Hawaiian Scones turned out awesome. Yeah, they’re eggless and dairy-free, like all good baked goods should be. And they’re filled with pineapple-ey and coconut-ey deliciousness, so it’s like a little vacation in a biscuit. You can thank me later, after your mouth is full of this awesome.

Ingredients for Hawaiian Scones

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cup coconut cream (so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours)
• 1/4 cup crushed pineapple and juice

How to Make Hawaiian Scones

1. Preheat oven to 425 degrees.
2. Grease a round baking pan. Set aside.
3. Mix dry ingredients together in a medium bowl until thoroughly combined.
4. Mix coconut cream and pineapple and try not to eat it.
5. Add wet ingredients to dry in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
6. Mix a few times (like maybe 10 times–you don’t want to over mix).
7. Turn-out the dough on a piece of wax paper.
8. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
9. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
10. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
11. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
12. Remove from oven and allow to cool until you can handle them.
13. Cut the scones into pie-shaped wedges that, conveniently, fit into my pie-shaped mouth.

Yield: 10

Vegan Hawaiian Scones

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Vegan Hawaiian Scones turned out awesome. Yeah, they're eggless and dairy-free, like all good baked goods should be. And they're filled with pineapple-ey and coconut-ey deliciousness, so it's like a little vacation in a biscuit.

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Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cup coconut cream, so this is the thick, creamy stuff off the top of the can of coconut milk, to help the can separate, I recommend refrigerating the can overnight or at least for a couple of hours
• 1/4 cup crushed pineapple and juice

Instructions

1. Preheat oven to 425 degrees.
2. Grease a round baking pan. Set aside.
3. Mix dry ingredients together in a medium bowl until thoroughly combined.
4. Mix coconut cream and pineapple and try not to eat it.
5. Add wet ingredients to dry in 1/3 increments (haha, we all know I just dumped it all together at once and made a mess).
6. Mix a few times (like maybe 10 times–you don’t want to over mix).
7. Turn-out the dough on a piece of wax paper.
8. Knead for 1 minute (again, you don’t want to over mix, so just knead it a little).
9. Place dough in your greased, round baking pan and form it to the sides and kind of flatten the top a little.
10. Sprinkle some more sugar on top (because that’s awesome). A tablespoon or two should work.
11. Bake for 15-17 minutes or until the top starts to turn a soft, golden brown.
12. Remove from oven and allow to cool until you can handle them.
13. Cut the scones into pie-shaped wedges that, conveniently, fit into my pie-shaped mouth.

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