The fresh flavors of pineapple shine through in these beautiful Pineapple Flower Scones.
Pineapple Flower Scones
- 2 cups all-purpose flour
- ⅓ cup plus 1 teaspoon sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup chopped sweetened dried pineapple*
- ¾ cup plus 2 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour,
- ⅓ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add pineapple, stirring to combine.
- In a small bowl, combine ¾ cup plus 1 tablespoon cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch flower-shaped cutter, cut 14 scones from dough, rerolling scraps as necessary.
- Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with remaining 1 teaspoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
Recommended Condiments: Clotted Cream & Lemon Curd
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2016 today!