Pineapple Scones
These pineapple scones have soft centers with crushed pineapple throughout, sliced almonds on top and an optional sweet-tart lemon glaze.
Servings: 6 to 8 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
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.
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
Calories: 364kcal | Carbohydrates: 75g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 372mg | Potassium: 179mg | Fiber: 3g | Sugar: 36g | Vitamin A: 64IU | Vitamin C: 21mg | Calcium: 146mg | Iron: 3mg
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