Pineapple Scones
Pineapple scones made with brown sugar, sour cream and candied pineapple. A little on the sweeter side so these are perfect for an after breakfast or brunch treat or for dessert.
Equipment
- 1 Food Scale (one that uses grams as well as ounces)
- 1 box grater
- 2 mixing bowls
- 1 spatula
- 1 half sheet baking pan
- parchment paper
Ingredients
- 125 g butter ,frozen
- 390 g all purpose flour ,cold
- 1 Tablespoon baking powder (14g)
- ½ teaspoon Kosher salt
- 100 g brown sugar ,light or dark
- 127 g heavy cream ,cold
- 120 g full fat sour cream ,cold (full fat Greek yogurt would also work)
- 55 g pineapple juice ,cold
- 1 large egg ,cold
- 1 teaspoon vanilla extract
- 170 g candied pineapple pieces
- 2 tablespoons heavy cream
- 1-2 tablespoons turbinado sugar
Optional Glaze:
- 120 g confectioners sugar
- 2-3 Tablespoons pineapple juice
Instructions
- Set out a large baking sheet pan and line with parchment paper. Do not heat up your oven yet, there is some chilling time happening first.
- Grate the frozen butter onto a plate or in a bowl and set back in the freezer.
- In a large mixing bowl combine the flour, baking powder, salt and brown sugar. Whisk together really well and set in the refrigerator or freezer for a few minutes while you weigh and measure the rest of the ingredients.
- In a medium bowl whisk together the heavy cream, sour cream, pineapple juice, egg and vanilla.
- Take the large bowl with the flour out of the refrigerator, or freezer, and add the frozen grated butter. Using both hands, sort of fluff the flour with the butter to coat the butter and mix but don’t press any of it together. Rub the flour and butter together with your hands until it looks like damp sand. Just quickly mix to coat all of the butter in flour and it is evenly distributed. Work quickly to keep it all cold and to keep your hands from warming up the mixture.
- Next, add in the cream mixture to the flour mixture, about a quarter of it of it, and mix with a spatula or even a butter knife. Add in the pineapple pieces, then continue with the rest of the cream adding in a little at a time until the dough comes together and no dry flour remains in the bowl. It will be a little sticky but that is ok. There will be a point where you will start mixing with a hand to get it all incorporated.
- Lightly flour a clean surface and place the dough on it. Press the dough into a rectangle, not too flat, and for the left side over the middle then the right side over on top of that. Next fold it down in half from top to bottom. You will have a square of dough. Repeat with pressing to a rectangle then the folds once more. If your mixing bowl is big enough, you could do the folds in the bowl.
- Next shape the dough into an 8 inch circle. I like to use a cake pan for this to make it easier. I lightly flour it, press the dough in and press until it reaches all the sides, or you can just press it on your counter and use a ruler or even a cake circle to measure 8 inches across. Set the round dough on a baking sheet lined with parchment paper and chill for 20 min. After 20 minutes, cut the dough into 8 equal triangles.
- Place the scones back on the tray and freeze for 40 minutes. At this point preheat your oven to 425 Deg F with a rack placed in the middle. Brush the tops of each scone with a little heavy cream and sprinkle with raw sugar. Bake for 18-22 minutes until the tops are starting to turn golden. You can press on the tops of the scones with your finger and it should be firm but the center has a little give. They are done.
- Remove scones from oven and let cool on pan for 5 minutes then transfer to wire cooling rack to cool completely before glazing.
- If glazing, whisk the confectioners sugar and pineapple juice until smooth then drizzle over the scones with a spoon.
- Scones last in an airtight container up to a few days in the freezer for a few months. They never last more than 3 days at my house - we eat them all up!
Notes
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.