Neat Vegan Pina Colada Scones

Neat Vegan Pina Colada Scones


July 26, 2017

Enjoy 6 vegan scones, made with our neat egg, almond milk, pineapple and coconut flakes.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 6
Neat Vegan Pina Colada Scones


1Preheat oven to 400. Line baking sheet with parchment. Prepare the neat egg.

2 In a separate bowl, combine 2 ¼ cup flour, baking powder, sugar, and salt.

3Using a pastry cutter, chop in cold vegan butter with the dry ingredients until butter is the size of peas.

4Whisk the almond milk with the neat egg.

5 Gradually add the wet mixture to the dry ingredients. Fold in the pineapple and coconut.

6 Turn dough out onto a lightly floured surface.

7Add up to ¼ cup additional flour if required to knead dough and form into a smooth, but slightly sticky disc, about 1” thick.

8Cut disc into sixths.

9Using a spatula transfer the scones to the parchment lined baking sheet.

10Bake at 400 for approximately 22 minutes or until golden along the edges.


1 neat egg

3/4 cup almond milk

2 1/2 cup all purpose flour

1 tbsp baking powder

1/4 cup sugar

1/2 tsp salt

1/3 cup fresh pineapple, crushed or chopped fine

1/4 cup unsweetened coconut flakes

6 tbsp vegan butter


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