Pineapple Scones with Cream Cheese Icing

by Mari Vasseur

Course Breakfast, Brunch

Servings 8 scones

1 ¾ cups (223g) all purpose flour, sifted
2 tablespoons (25g) sugar
1 tablespoon (14g) baking powder
½ teaspoon fine sea salt
7 tablespoons (99g) cold, unsalted butter, cubed
½ cup (118ml) cold heavy cream
2 tablespoons (30ml) pineapple juice
1 teaspoon pure vanilla extract
1 cup (170g) chopped pineapple, fresh or canned in juice Chop into 1/2-inch pieces. If using canned pineapple, drain well and reserve the juice
Egg wash 1 egg whisked together with 1 tablespoon water

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.

In a medium-sized 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.

Keyword pineapple, scones