Aloha Scones

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Does the warm weather have you wishing you were at the beach? These amazing little sweet treats will have you picturing yourself oceanside in no time. They’re quick, easy and fun. Girls, get out your bikinis… Aloha.

Ingredients:Aloha Scones

  • 1 box of biscuit mix (I used Jiffy Buttermilk – less than $1 at most stores!)
  • 1/2 cup of milk (I used 2%, but you can cut the fat by using skim)
  • 1 teaspoon of a kosher salt
  • 1/2 cup of white chocolate chips
  • 1/2 cup of toasted coconut
  • 1/2 cup of dried apricots, reconstituted and chopped
  • 1 egg beaten with 1 teaspoon of water
  • 1 teaspoon sugar


Preheat oven to 375.  Spread your coconut out on a baking sheet.  Toast in the oven for 5-7 minutes – until the edges start to brown.  While you’re waiting on your coconut, reconstitute your apricots by heating up about 1 cup of water and pop the apricots in the warm water.  Once your coconut is done, your apricots will be soft and pliable – chop.  Combine biscuit mix with white chocolate chips, coconut, salt and apricots.  Dust your spoon and hands with flour before handling the dough so it won’t stick.  Section the mixture into 6 mounds and place on a greased cookie sheet.  Brush the mounds with egg wash and sprinkle with a little sugar.  Allow to bake for 10 to 12 minutes.  Aloha!

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