Tropical Birthday Scones

It’s my birthday!

I was determined to have scones for breakfast on my birthday.  So I let my kids watch a show pre-breakfast, and whipped up a batch of scones!  Tropical birthday scones. 

I really loved dried fruit in my scones.  Take these Apple Ginger Scones, for example.  They are preeettty dang amazing.  I bought the kids bags of dried fruit for in their Easter baskets this year (an attempt to not have quite so much candy around).  Anyhow, I really love dried papaya and pineapple.  So, of course, those were two types that I bought.  

And when I was contemplating birthday scones, I was also dreaming about warm places.  Tropical places.  Places that people have been going to [without me] for the last few months.  These tropical scones were born of my contemplation and dreams.  

They’re very similar to the Apple Ginger Scones, with only a few, slight changes.  

I hope you get chance to make them, share them, and enjoy them.  With a cup of coffee or tea.  That would be the way to go.  

While I’m here, I guess I should let y’all in on that surprise I said I had in my last post….

We’ll be welcoming baby number four into the family the end of July, Lord willing!

I must say (I reminisce nowadays when I get a year older – a sure sign of age!), I’m not sure I imagined I’d be where I am right now 10 years ago.  But I’m so very thankful for where I am.  I have three great kids, am in my third trimester of my fourth pregnancy, I have a wonderful hubby of almost SEVEN years (HOW on earth did that happen?!), we are blessed with a house and a car, have lots of loving family around us, and live in a wonderful part of the world.  

Yes, there are days I wish things were a bit different.  But I wouldn’t actually change how things have ended up.

Here’s the recipe!

Tropical Birthday Scones
Yields 8
A fruity, sweet, buttery scone. Make those not-so-warm mornings better. Make these.
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  1. 2 1/2 cups flour
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 2 Tbsp sugar
  5. 3/4 cup butter
  6. 1/2 cup buttermilk
  7. 1/4 + 2 Tbsp evaporated milk
  8. 1/2 tsp vanilla
  9. 2/3 cup chopped, dried fruit (I used papaya and pineapple)
  10. 1 Tbsp butter, melted (for brushing)
  11. Sugar for sprinkling
  1. Preheat oven to 375F. Line a large cookie sheet with parchment paper.
  2. Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
  3. Add in dried fruit.
  4. Pour in milks and vanilla, and stir lightly, until just combined. (Dough will be shaggy, but you can knead it together lightly in the next step.)
  5. Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 8-10 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
  6. Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
  1. I totally only made 6 scones with my batch. (Have you heard me mention that I love scones?) Do want you want, I won't judge.
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If you’re looking for some different scones to try your hand at, check out these posts:

Whole Wheat Raspberry Scones

Lavender Berry Scones

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