Pineapple Scones Recipe 415 Food

TROPICAL PINEAPPLE SCONES

Tropical Pineapple Scones image

I've never met a scone I didn't like, especially scones made with pineapple. These tropical pineapple scones are no exception! This one of the best fruit scone recipe ideas out there. Read on for tips for making scones and all the details for this recipe using crushed pineapple.

Provided by Bella

Categories Sweets

Time 30m

Number Of Ingredients 12

Ingredients

2 1/4 Cup flour
1/3 Cup sugar
2 1/4 Tsp. baking powder
1/2 Tsp. baking soda
1/4 Tsp. salt
1/2 Cup butter (cold, cut into pieces)
8 Oz. pineapple (crushed, undrained - chunks will work, too )
1 Tsp. vanilla
1/4 Cup almonds (slices or chopped )
2 Tbsp. milk (or cream for brushing on top before baking)
1 Cup icing sugar
3 Tbsp. lemon juice (fresh (about from 1 lemon))

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.

Nutrition Facts : Calories 365 kcal, Carbohydrate 75 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 413 mg, Fiber 3 g, Sugar 36 g, UnsaturatedFat 3 g, ServingSize 1 serving

PINEAPPLE SCONES

Pineapple Scones image

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

Provided by Lauren

Categories Bread Quick Bread Recipes Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
¾ cup coconut milk
¼ cup honey
1 egg, beaten
1 (8 ounce) can crushed pineapple, drained
1 orange, zested

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.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 25.4 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 168.2 mg, Sugar 8.6 g

COCONUT PAPAYA & PINEAPPLE SCONES

Coconut Papaya & Pineapple Scones image

Deliciously moist and light, these beautiful jewel-toned scones have bright colored bits of candied papaya & pineapple, scattered throughout to add a burst of color and sweetness, that perfectly compliments the coconut. The inspiration for this recipe was Stacy Garwood's winning recipe in Food Network Magazine's Secret Ingredient contest. I read it and copied it down while visiting my mom for the Christmas holiday & knew that her recipe for Coconut Scones With Coconut Glaze sounded so delicious I had to try it. When we returned home I realized I didn't have any pecans & didn't think the plain coconut could stand alone. I began thinking tropical flavors for substitutes & then decided on cutting up candied papaya & candied pineapple rings in place of the nuts. The result is beautiful! Despite the amount of coconut items in this recipe, the final product doesn't have an overpowering coconut flavor. Even my coconut-hating husband loved them! The fruit used can be dried or candied but the candied isn't too sweet for this recipe & can easily be found in the bulk section of the supermarket. I did make the full recipe but wanted the triangle shaped scones I prefer instead of round. Since I only had enough candied fruit to make up for half the nuts, I divided the batter in half. For the second half I stirred in some chocolate chips, divided the batter again and made half round and tested the other half in my new brownie pan. So for me, the original recipe made 10 round scones, 8 triangle scones & 12 square scones in the Perfect Brownie Pan. I had coconut scones coming out my ears! LOL I've since re-crafted the original recipe, cutting it in half to suit my circumstances and preferences. I hope you give them a try!

Provided by Tinkerbell

Categories Scones

Time 45m

Yield 8 Scones, 4-8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, divided in half
1 cup shredded sweetened coconut
3/4 cup cold unsalted butter, cubed (1-1/2 sticks)
1/2 cup unsweetened coconut milk (found in Asian section of supermarket in cans)
2 large eggs
1/2 teaspoon coconut extract
1/2 cup candied papaya, finely chopped (about 4 strips)
1/2 cup candied pineapple, finely chopped (about 2 rings)
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2-1 cup powdered sugar

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.

Nutrition Facts : Calories 867.1, Fat 51.3, SaturatedFat 34.8, Cholesterol 197.3, Sodium 656.3, Carbohydrate 92, Fiber 2.7, Sugar 35.6, Protein 12.1

More about "pineapple scones recipe 415 food"

PINEAPPLE SCONES | RECIPE | CUISINE FIEND

2017-03-31 1. Stir the flour, cream of tartar, soda, salt and sugar together in a large bowl. Mix the cream with the juice in a jug and pour into the flour mix …
From cuisinefiend.com
Cuisine British
Category Breakfast
Servings 12
Total Time 50 mins

Stir the flour, cream of tartar, soda, salt and sugar together in a large bowl. Mix the cream with the juice in a jug and pour into the flour mix gradually, stirring it with a spoon (or use a standing mixer with a paddle attachment on low setting).
Turn the shaggy dough out onto a floured surface and knead gently a few times, so that it comes together. Flatten it down to a disc about 2cm thick.
Cut the scones with a 5cm round cutter or similar; press the cutter down without twisting. Place the scones in a deep baking tray lined with parchment. Let them stand for 15 minutes while you preheat the oven to 200C/400F/gas
Mix together the extra 1 tbsp. of cream and juice and brush the tops of the scones. Sprinkle them with palm or demerara sugar. Bake for 15 minutes until coloured on top, cool in the tray for 5 minutes and then take them out onto a wire rack.

Pineapple Scones Recipe 415 Food

TROPICAL PINEAPPLE SCONES

I've never met a scone I didn't like, especially scones made with pineapple. These tropical pineapple scones are no exception! This one of the best fruit scone recipe ideas out there. Read on for tips for making scones and all the details for this recipe using crushed pineapple.

PINEAPPLE SCONES

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

COCONUT PAPAYA & PINEAPPLE SCONES

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