Pineapple Scones with Cream Cheese Icing

Pineapple Scones with Cream Cheese Icing

I had pineapple smoothies two days in a row. There’s something so vibrant and refreshing about pineapple. It feels sunny and tropical. Should scones ever feel sunny and tropical? I’m going to say yes! Scones deserve a summer vacation too. They can take a break from tea parties and coffee shops and enjoy a little sunshine.

You’ll be pleasantly surprised when you experience your first bite of a scone with a burst of pineapple flavor. I immediately thought, “Why isn’t this a thing?” There are probably other pineapple scones out there in the universe, but they’re definitely not well known, like the very popular blueberry scone for example. I’m going to go so far as to say, pineapple scones are better than blueberry scones. There, I said it. (And this is coming from a person who loves blueberries.)

Print Recipe
Pineapple Scones with Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Servings
scones
Ingredients
Pineapple Scones
Cream Cheese Icing
Instructions
Pineapple Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Work butter into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. In a small bowl, whisk together heavy cream, pineapple juice and vanilla.
  5. Stir heavy cream mixture into flour and butter mixture until a shaggy dough is formed.
  6. Fold in pineapple.
  7. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  8. Pat or roll dough into a 7-inch round. Cut dough into 8 wedges.
  9. Place scones about 2 inches apart onto prepared baking sheet. Brush scones with egg wash.
  10. Bake until golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool completely. Drizzle with icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar and pineapple juice. Whisk until smooth.

Lemon Scones

Lemon Scones

Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.

Print Recipe
Lemon Scones
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Instructions
Lemon Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar.
  3. Work butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. Stir in heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more tablespoons of heavy cream.
  5. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  6. Pat or roll dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
  7. Place scones about 2 inches apart on prepared baking sheet. Brush scones with heavy cream. Sprinkle generously with sparkling sugar.
  8. Bake until edges are golden brown, about 16-19 minutes.
  9. Cool completely on a wire rack. Decorate with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
  2. Transfer icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.
Recipe Notes

*To find the sparkling sugar I used, click here.

**To find the cutter I used, click here.