Pineapple Coconut Scones

Combine flour, baking powder, baking soda, salt and coconut flakes and set aside.

Combine Sucanat, pineapple chunks and juice, vanilla and oil. Slowly combine the wet to dry mixture making sure not to over knead the dough.

Flatten the dough into one-inch circle and transfer to a greased cookie sheet (or use parchment paper). Cut dough into 12 wedges. Bake at 375°F for 10 to 15 minutes or until done.