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.)
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scones
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- 1 3/4 cups (7 7/8 ounces) all purpose flour, sifted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
- 1/2 cup cold heavy cream
- 2 tablespoons pineapple juice
- 1 teaspoon pure vanilla extract
- 1 cup (6 ounces) chopped pineapple, fresh or canned in juice Chop into 1/2-inch pieces. If using canned pineapple, drain well and reserve juice
- egg wash 1 egg whisked together with 1 tablespoon milk or water
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1/2 cup (2 ounces) powdered sugar, sifted
- 2 tablespoons pineapple juice
Ingredients
Pineapple Scones
Cream Cheese Icing
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- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Work butter into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
- In a small bowl, whisk together heavy cream, pineapple juice and vanilla.
- Stir heavy cream mixture into flour and butter mixture until a shaggy dough is formed.
- Fold in pineapple.
- Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
- Pat or roll dough into a 7-inch round. Cut dough into 8 wedges.
- Place scones about 2 inches apart onto prepared baking sheet. Brush scones with egg wash.
- Bake until golden brown, about 18-22 minutes.
- Transfer scones to a cooling rack to cool completely. Drizzle with icing.
- In a medium bowl, beat cream cheese and butter together until smooth.
- Add powdered sugar and pineapple juice. Whisk until smooth.