Pineapple Scones
Pineapple scones offer a fruity twist on a traditional treat. They’re soft inside with a golden top and bits of juicy pineapple in every bite. Add almonds or glaze on top if liked.
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 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
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.
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
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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