In a medium bowl, mix flour, baking powder and salt. Cut in chilled butter until mixture resembles coarse crumbs. I like to do this in my food processor with just a few pulses.

In a medium bowl, mix coconut milk, honey and egg. Add flour mixture. If dough is really wet, add a little more flour (up to ¼ cup). Fold in pineapple and orange zest.

Transfer dough to a lightly greased cookie sheet. Shape into 9-inch round. With floured knife, cut round into 8 wedges. Separate wedges, allowing 1/2 inch in between each on cookie sheet.

Scones Pan: If you have a scones pan, spray each wedge with a non-stick cooking spray and press dough into each section, or use 2 spoons to drop dough in each wedge pressing down with the back of a spoon or your fingers to fill out.

Bake 20 to 25 minutes or until golden brown. Remove scones from cookie sheet or scones pan to wire rack.

Icing: Mix about ½ c to ¾ c. powdered sugar, ¼ t. vanilla and a little warm water to desired consistency. Drizzle over each scones and serve warm.