Tropical Pineapple Scones
I’ve never met a scone I didn’t like, especially scones made with pineapple. These tropical pineapple scones are no exception! This one of the best fruit scone recipe ideas out there. Read on for tips for making scones and all the details for this recipe using crushed pineapple.
Servings: 6 to 8 scones
Ingredients
- 2 1/4 Cup all purpose flour
- 1/3 Cup granulated sugar
- 2 1/4 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/2 Cup butter cold, cut into pieces
- 8 Ounces pineapple crushed, undrained - chunks will work, too
- 1 Teaspoon vanilla extract
Topping
- 1/4 Cup almonds slices or chopped
- 2 Tablespoon milk or cream for brushing on top before baking
Lemon Glaze (Optional)
- 1 Cup icing sugar
- 3 Tablespoon lemon juice fresh (about from 1 lemon)
Instructions
- Preheat oven to 400 degrees 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 1/2 inch thickness. Cut with floured 2 to 3 inch biscuit cutter (mine was 2.5"). Place 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 when cool. (optional)
Nutrition
Calories: 365kcal | Carbohydrates: 75g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 413mg | Potassium: 177mg | Fiber: 3g | Sugar: 36g | Vitamin A: 63IU | Vitamin C: 21mg | Calcium: 166mg | Iron: 3mg
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