Preheat the oven to 375ºF. (190ºC). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
In a small bowl, whisk together the heavy cream, pineapple juice and vanilla. Stir the heavy cream mixture into the flour and butter mixture until a shaggy dough is formed. Gently stir in the pineapple.
Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Pat or roll the dough into a 7-inch round. Cut the dough into 8 wedges.
Place the scones about 2 inches apart onto the prepared baking sheet. Brush the scones with egg wash. Bake until golden brown, about 18-22 minutes. Transfer the scones to a cooling rack.
Cream Cheese Icing
In a medium-size bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat until smooth and well combined. Whisk in the powdered sugar and pineapple juice until smooth. Drizzle the icing over the cooled scones.