Tropical Banana Scones

01Method

1. 1

   Add the banana pieces to a small bowl, pour the pineapple juice over them, and allow them to soak for 15 to 20 minutes.

2. 2

   Heat the oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat.

3. 3

   Combine the flour, baking soda, baking powder, and salt in a bowl and whisk together.

4. 4

   Using an electric mixer, cream the sugar, butter, and coconut oil in a large bowl until smooth, then fold in the yogurt.

5. 5

   Remove the banana chunks from the juice, reserving the juice for another use. Gently fold the bananas into the yogurt mixture, then fold in the dry ingredients until just incorporated. Transfer the dough onto the prepared baking sheet and press into a 9- to 10-inch round. Using a dough scraper or large knife, score the round into 8 wedges without separating them.

6. 6

   Bake until golden brown and cooked through, approximately 15 minutes. Allow to cool for 5 to 10 minutes before serving.