Preheat oven to 375 degrees F. Have ready a parchment lined baking sheet.
Make Streusel: Combine 1/3 cup flour, brown sugar and cinnamon in a large mixing bowl. Using a large holed grater, shred cold butter over the dry mixture. With a fork, lightly toss. Add nuts and coconut and mix until crumbly. Set aside (I recommend keeping it in the refrigerator).
Make Scone Dough: In a large mixing bowl, combine flour, baking powder, baking soda and salt and stir well. Shred butter over dry mixture and toss with a fork. Use your fingers or the fork and mix until crumbly, then stir in the sugar.
In a large liquid measuring cup or a small bowl, stir together pineapple, egg and vanilla OR 1/3 cup milk and vanilla. Dump the flour mixture into the pineapple mixture and stir to make a dough. It should be bouyant and a little sticky, but not too sticky. If dough is too dry, add more liquid. If is is really sticky, use a lot of flour on the pastry mat.
Dump the dough onto a floured pastry mat and press into a rectangle. Fold it gently into thirds, incorporating any flour from the mat (if needed). Repeat. If you are using any sort of add-ins such as frozen blueberries or chips INSTEAD of the pineapple, knead them into the dough. Shape into a 7 inch circle.
Arrange streusel over top of the circle. You may not need it all. Cut circle into six triangles. For smaller scones, cut into 8 triangles.
Arrange however many scones you want to bake on the baking sheet. Put the others in a freezer bag and freeze.
Bake scones at 375 for about 25 minutes. Let cool for 10 minutes before serving. scored) to seal in the filling. Wrap the dough triangles individually and keep frozen until ready to bake.