Pineapple Flower Scones – TeaTime Magazine

Pineapple Flower Scones

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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour,
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  9. Serve warm.
*We used 365 Everyday Value Sweetened Dried Pineapple, available at Whole Foods Market.

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!

May/June 2016

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