Easiest Way to Prepare Gordon Ramsay Pineapple & Coconut Hot Biscuit (Scone)

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pineapple & coconut hot biscuit (scone). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pineapple & Coconut Hot Biscuit (Scone) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Pineapple & Coconut Hot Biscuit (Scone) is something which I’ve loved my whole life. They’re nice and they look fantastic.

The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. Pineapple is a large tropical fruit with a spiky, tough skin and sweet insides. Pineapple may be the most popular tropical fruit ever.

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

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

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

Pineapples are tropical fruits that are rich in vitamins, enzymes and antioxidants. They may help boost the immune system, build strong bones and aid indigestion. The pineapple is the only cultivated fruit whose main stem runs completely through it. The top crown of leaves contains a bud that, when mature, indicates that the fruit is ready for cutting.

Instructions 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.

The pineapple is the only cultivated fruit whose main stem runs completely through it. The top crown of leaves contains a bud that, when mature, indicates that the fruit is ready for cutting. An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired. By Marianne G Pineapple is a fruit that can be regrown from its stem, or crown.

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