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These light, tropical pineapple scones are bursting with plenty of juicy pineapple flavor and they’re finished with toasted almonds for a sweet, nutty crunch. A tangy lemon glaze adds just the right brightness, making them ideal for brunch or a weekend treat. The dough comes together easily, and the pineapple keeps the texture soft and tender. If you’re looking for a fresh twist on a classic, these pineapple scones are a great addition to your baking rotation.
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.
If you love pineapple, you might enjoy this coconut pineapple lush dessert, chicken with pineapple salsa, or a pineapple mango smoothie.
Why You’ll Love It
Tropical flavor: These scones have a sunny pineapple twist that tastes like a vacation treat.
Versatile texture: You get crisp edges and a moist center with crunchy almonds on top.
Easy to customize: Switch out the glaze or topping based on your favorite flavors.
Great for brunch: These are ideal with tea or coffee and work for breakfast or dessert.
Pineapple Scones Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Forms the base of the scone dough.
Granulated sugar: Adds sweetness to balance the tart fruit.
Baking powder and baking soda: Help the scones rise and stay fluffy.
Unsalted butter: For richness in the pastry.
Crushed pineapple: Delivers flavor and moisture throughout the dough.
Vanilla extract: Rounds out the fruit with warm aromatic notes.
Almonds: Add crunch and a nutty finish.
Milk or cream: Helps brown the tops while baking.
Icing sugar and lemon juice: Combine for a simple glaze that adds sweetness and zing.
How to Make Pineapple Scones
A complete list of ingredients and amounts can be found in the recipe card below.
Make the dry mix: Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Cut in the butter: Use a pastry blender or forks to mix butter into the dry ingredients until crumbly.
Add wet ingredients: Stir in the pineapple and vanilla until the dough just comes together.
Shape and cut: Pat the dough on a floured surface and cut into rounds with a biscuit cutter.
Prepare for baking: Place scones on a lined baking sheet, brush with milk and sprinkle with almonds.
Bake: Bake until golden.
Glaze (optional): Mix lemon juice and icing sugar and drizzle over warm scones. Dust with icing sugar if liked.
Substitutions and Variations
Gluten free option: Use a 1:1 gluten free flour blend in place of all purpose flour.
Fruit swap: Try mango, crushed peaches or even blueberries instead of pineapple.
Nut free version: Skip the almonds or use toasted coconut instead.
Coconut twist: Add shredded coconut to the dough for more tropical 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 Pineapple Scones
Store: Keep leftovers in an airtight container at room temperature and eat within 2 days. They’re best served freshly baked though.
Freeze: You can freeze scones in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight or at room temperature for a couple of hours.
Reheat: You can warm them back up in the oven, air fryer or microwave.
Top Tips
Don’t overmix: Mix until just combined to keep the texture tender.
Use cold butter: Cold butter creates flaky pockets in the dough.
Drain pineapple if too wet: If the mixture seems runny, reduce liquid or add a touch more flour.
Chill dough if needed: If the dough feels sticky, pop it in the fridge for a few minutes before cutting.
Pineapple Scone FAQs
Spread them out on a baking sheet and bake at 350°F until golden, 5 to 7 minutes.
Yes, freeze them on a tray, then store in a bag and bake from frozen.
One pineapple plant can produce one pineapple at a time and pineapples ripen faster upside down! It’s believed Christopher Columbus returned to Europe with pineapples. Costa Rica and Brazil are evidently the top producers of pineapples. And did you know you can plant your own pineapple plant by cutting off the top of a pineapple and planting it in soil?
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 oven to 400°F. Place parchment paper onto baking sheet 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.
- On a floured work surface, gently knead pat dough 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 12 to 15 minutes.
Lemon Glaze (Optional)
- Whisk the glaze ingredients together. Drizzle over slightly warm (not hot) scones.
- Dust with icing sugar if liked, when cool.
Notes
Use cold butter: Cold butter creates flaky pockets in the dough.
Drain pineapple if too wet: If the mixture seems runny, reduce liquid or add a touch more flour.
Chill dough if needed: If the dough feels sticky, pop it in the fridge for a few minutes before cutting.
Nutrition
These pineapple scones are everything you want in a homemade baked good. They’re flavorful, light, and just sweet enough with that juicy tropical kick, definitely one of the best fruit scone recipes I’ve tried. You can enjoy them fresh from the oven or with a drizzle of glaze and these scones are sure to become a new go-to. With just a few pantry staples and a bit of fruit, you can have a tray ready in no time. There’s so much to love about these tropical pineapple scones! They’re a super easy recipe with crushed pineapple everyone is going to love.
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 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!