Pineapple Scones Food

TROPICAL PINEAPPLE SCONES

Steps:

• Preheat oven to 400 degrees F. Place parchment paper onto baking sheet and set aside.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender or 2 forks until mixture resembles coarse crumbs.
• Make a well in center and then stir in the pineapple with liquid and vanilla. Blend until dry ingredients are just moistened and stick together.
• On a floured work surface, gently knead pat dough to 1/2 inch thickness. Cut with floured 2 to 3 inch biscuit cutter (mine was 2.5"). Place on the prepared baking sheet.
• Brush the tops of scones with milk or cream. Sprinkle nuts over scones. Bake 12 to 15 minutes.

PINEAPPLE SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
• In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until golden brown.

PINEAPPLE SCONES RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F (190°C). In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet. Bake 15 to 20 minutes in the preheated oven, until golden brown.

BRANDIED FRUIT SCONES

Steps:

• Heat oven to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
• Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
• Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
• Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.

PINEAPPLE SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
• In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until golden brown.

COCONUT PAPAYA & PINEAPPLE SCONES

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper.
• In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
• With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
• In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
• Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
• Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
• Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
• Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.