Pineapple Scones with Cream Cheese Icing
Servings
8
scones
Servings
8
scones
Ingredients
Pineapple Scones
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
Cream Cheese Icing
2
tablespoons
cream cheese, softened
1
tablespoon
unsalted butter, softened
1/2
cup (2 ounces)
powdered sugar, sifted
2
tablespoons
pineapple juice
Instructions
Pineapple Scones
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.
Cream Cheese Icing
In a medium bowl, beat cream cheese and butter together until smooth.
Add powdered sugar and pineapple juice. Whisk until smooth.