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These pineapple scones have crushed pineapple baked right into the dough, with sliced almonds on top and an optional lemon glaze. The pineapple keeps the centers soft while the edges bake up golden, and I really like the little bit of crunch from the almonds. They’re good without the glaze too, which is something a reader recently mentioned after making them. I first shared this recipe way back in 2015, and it’s still such a fun change from the berry scones I usually see.
Why You’ll Love It
These pineapple scones are soft, fruity and easy to make. They’re sweet with a subtle tang from the pineapple and optional lemon glaze on top.
Pineapple in every bite: Crushed pineapple and its juice go right into the dough, giving the scones their fruity flavor and helping keep the centers soft.
A little crunch on top: I like adding sliced almonds before baking so you get some crunch against the softer scone.
Glaze them or don’t: The lemon glaze adds a sweet, tart finish, but I’ve had readers make these without it and love them that way too.
Ready in 30 minutes: There’s no long chilling or resting time, so you can have a batch baked pretty quickly.
If you love pineapple, you might enjoy this coconut pineapple lush dessert, chicken with pineapple salsa, or a pineapple mango smoothie.
Pineapple Scones Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Spoon and level the flour rather than packing it into the measuring cup so you don’t end up with dry scones.
Granulated sugar: There’s just enough in the dough to sweeten the scones without making them overly sweet, especially if you’re adding the glaze.
Baking powder and baking soda: Both help the scones rise and give them a lighter texture.
Cold butter: Keep it cold until you’re ready to cut it into the flour. Those little pieces of butter help give the scones their flaky texture as they bake.
Crushed pineapple: Use an 8-ounce can and don’t drain it. The pineapple and its juice provide the moisture for the dough.
Vanilla extract: Adds a little extra flavor to the dough.
Sliced almonds: These go on top before baking for some crunch. You can leave them off if you prefer.
Milk or cream: Brush a little over the scones before baking to help the tops brown.
Icing sugar and lemon juice: Whisk these together for the optional lemon glaze.
How to Make Pineapple Scones
A complete list of ingredients and amounts can be found in the recipe card below.
Mix the dry ingredients: Combine the flour, sugar, baking powder, baking soda and salt.
Cut in the butter: Work the cold butter into the flour mixture with a pastry blender or two forks until you have coarse crumbs.
Add the pineapple: Stir in the undrained crushed pineapple and vanilla just until the dough holds together. Don’t overmix it.
Shape the scones: Turn the dough onto a lightly floured surface, gently bring it together and pat it to about ½ inch thick. Cut out rounds with a floured biscuit cutter.
Add the topping: Arrange the scones on a parchment-lined baking sheet, brush with milk or cream and sprinkle with sliced almonds.
Bake: Bake at 400 degrees F for 12 to 15 minutes.
Glaze: Whisk the icing sugar and lemon juice together and drizzle it over the slightly warm scones.
Substitutions and Variations
Fresh pineapple: A reader asked about using fresh pineapple instead of canned. For the closest substitute, use about 5.3 ounces of very finely chopped or crushed fresh pineapple plus about 5 Tablespoons pineapple juice. Since fresh pineapple varies in juiciness, start with a little less juice and add more only if the dough needs it.
Gluten-free: Use a good 1:1 gluten-free baking flour in place of the all purpose flour.
Nut-free: Leave off the almonds. You can keep the tops plain or add a little shredded coconut instead.
Add coconut: Mix some shredded coconut into the dough or sprinkle it over the top with the almonds if you want more coconut-pineapple flavor.
Serving Suggestions
With brunch: Pair something savory for a contrast, perhaps a fried egg sandwich or biscuit breakfast sandwich. Or enjoy some sweet vanilla bean scones too.
With a drink: Slather some butter over a split pineapple scone and enjoy this sweet treat with an iced lavender matcha latte, pineapple agua fresca or peach pineapple smoothie.
How to Store
Store: Keep the scones in an airtight container at room temperature for up to 2 days. They’re at their best the day they’re baked.
Freeze: Freeze the cooled scones in an airtight container or freezer bag for up to 3 months.
Thaw: Thaw at room temperature for a couple of hours or overnight in the refrigerator.
Reheat: Warm the scones briefly in the oven, air fryer or microwave before serving.
Top Tips
Keep the butter cold: Cold butter is important for the texture, so don’t let it sit out and soften before you start.
Don’t drain the pineapple: The pineapple juice provides the moisture needed to bring the dough together. Add the entire 8-ounce can of crushed pineapple.
Don’t overwork the dough: Mix and knead it only until it holds together. Too much handling can make the scones tougher.
Flour the cutter: Dip your biscuit cutter in flour between cuts if the dough starts sticking to it.
Watch the dough: Pineapple can vary slightly in moisture. If your dough feels especially sticky, chill it briefly before cutting rather than working a lot of extra flour into it.
Pineapple Scone FAQs
Yes. For an 8-ounce can of undrained crushed pineapple, use about 5.3 ounces finely crushed fresh pineapple plus up to 5 Tablespoons pineapple juice. Start with a little less juice since fresh pineapple can vary in moisture and add more if needed.
Yes. Cut the scones, freeze them in a single layer until firm and then transfer them to a freezer bag or container. Bake them from frozen, adding a little extra baking time as needed.
Tropical Pineapple Scones Recipe
Pineapple Scones
Equipment
- Biscuit Cutter 2 ½-Inch or Similar
- Pastry Blender Optional
Ingredients
- 2 ¼ Cups all purpose flour
- ⅓ Cup granulated sugar
- 2 ¼ Teaspoons baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup butter, cold, cut into pieces
- 8 Ounces pineapple, crushed, undrained – chunks will work too
- 1 Teaspoon vanilla extract
For the Topping
- ¼ Cup almonds, sliced or chopped
- 2 Tablespoon milk, or cream for brushing on top before baking
For the Lemon Glaze (Optional)
- 1 Cup icing sugar, plus more for optional dusting
- 3 Tablespoons lemon juice, about 1 lemon
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender or 2 forks until mixture resembles coarse crumbs.
- Make a well in center and then stir in the pineapple with liquid and vanilla. Blend until dry ingredients are just moistened and stick together.
- Turn the dough onto a lightly floured work surface. Gently knead it just until it comes together, then pat it to ½ inch thick.
- Cut with a floured biscuit cutter (mine was 2 ½ inches). Space out on the prepared baking sheet.
- Brush the tops of scones with milk or cream. Sprinkle nuts over scones.
- Bake for 12 to 15 minutes, or until the scones are lightly golden around the edges.
Lemon Glaze (Optional)
- Whisk the glaze ingredients together. Drizzle over slightly warm (not hot) scones.
- Dust with icing sugar if liked, when cool.
Notes
Don’t drain the pineapple: The pineapple juice provides the moisture needed to bring the dough together. Add the entire 8-ounce can of crushed pineapple.
Don’t overwork the dough: Mix and knead it only until it holds together. Too much handling can make the scones tougher.
Flour the cutter: Dip your biscuit cutter in flour between cuts if the dough starts sticking to it.
Watch the dough: Pineapple can vary slightly in moisture. If your dough feels especially sticky, chill it briefly before cutting rather than working a lot of extra flour into it.
Nutrition
I love the combination of pineapple and almonds in these scones, especially with a little lemon glaze drizzled over the top. They’re soft in the middle, lightly golden around the edges and just as good without the glaze if you want them a little less sweet. They’ve been on xoxoBella since 2015, so it’s fun to see readers still making them all these years later.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was great! I will make it again.
I love them too! Glad they came out well.
Is there a liquid measurement for scones? I am using fresh pineapple
An 8-ounce can of crushed pineapple, undrained, is roughly 5.3 ounces of finely crushed fresh pineapple plus 5 tablespoons (or slightly over) pineapple juice. If your fresh pineapple is very juicy, start with a little less juice and add more only if needed, since fresh fruit can vary. Something else to keep in mind: canned crushed pineapple tends to be very soft and wet, so with fresh pineapple it helps if you chop or crush it quite finely to get closer to the same texture in the scone dough. Hope that helps. Enjoy the scones!
This worked exactly as written, I love the flavor even without any drizzle. Thank you for sharing!
Thanks! Great to hear they came out well.
Incredibly delicious! I used organic So Delicious coconut unsweetened vanilla milk to brush on too before baking! It took me back to Hawaii!
So good to hear! They are a favorite!
Love tropical flavors and this scone recipe did not disappoint. I can’t wait to bake these again!
I am in love with every bite of these scones. Absolute heaven in my mouth!
These were just delicious! Thank you for the great scone recipe
These are so delicious. Thank you!
Glad you enjoyed it!
Can i sub anything for butter in ur recipe?
Hi, I personally have not tried any butter substitutes, so I can’t help you.
If you want to experiment, I find that vegetable, canola, coconut, soybean, sunflower and flaxseed oils can be used as alternatives to butter in some baking recipes. When substituting oil for butter, use approximately one half of the butter amount listed in the recipe.
Let me know if you try any variations with success!