Pineapple Spice Scones

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Servings: 21 Difficulty: Advanced
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Tender, moist scones bursting with tropical pineapple and warm cinnamon spice.
Pineapple Spice Scones recipe image
Pineapple Spice Scones recipe image
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Pineapple Spice Scones

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 21 Calories: 1113.7

Description

These Pineapple Spice Scones offer a delightful twist on classic breakfast baking. The secret is using undrained crushed pineapple, which keeps the crumb incredibly moist and tender while adding a subtle tropical sweetness. Warm spices like cinnamon and the crunch of macadamia or almond nuts create a sophisticated flavor profile that pairs perfectly with morning coffee or afternoon tea. Unlike dry, crumbly scones, these have a soft, cake-like texture that is hard to resist. They are simple to whip together with pantry staples, making them an ideal treat for weekend brunches, holiday gatherings, or whenever you need a quick, comforting homemade pastry. Serve warm with a pat of butter or a drizzle of honey for the best experience.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC).
  2. In a small bowl, combine chopped macadamia nuts or almonds, 1 tablespoon sugar, and 1/2 teaspoon cinnamon for the topping. Set aside.
  3. In a large mixing bowl, whisk together 3 cups flour, 1/3 cup sugar, baking powder, and salt.
  4. Cut in the cold butter or margarine using a pastry cutter or two forks until the mixture resembles coarse crumbs.
  5. Make a well in the center of the dry ingredients.
  6. Stir in the undrained crushed pineapple until the dry ingredients are just moistened. The dough will be sticky.
  7. Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 times just to bring it together.
  8. Roll the dough out to a 1/4-inch thickness.
  9. Cut out scones using a floured 2 1/2-inch biscuit cutter.
  10. Place scones on an ungreased baking sheet.
  11. Brush the tops of the scones lightly with cream or milk.
  12. Sprinkle about 1 teaspoon of the nut-sugar-cinnamon mixture over the top of each scone.
  13. Bake for 15 minutes, or until golden brown.
  14. Serve warm.

Nutrition Facts

Servings 21

Amount Per Serving
Calories 1113.7kcal
% Daily Value *
Total Fat 33.1g51%
Saturated Fat 10.3g52%
Cholesterol 0.0mg0%
Sodium 3342.1mg140%
Total Carbohydrate 184.0g62%
Dietary Fiber 7.7g31%
Sugars 40.6g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in a 350ðF oven for 5 minutes to restore freshness.

If you have nut allergies, omit the nut topping or substitute with toasted coconut flakes for a different tropical crunch.

Ensure your butter is cold and cubed before cutting it into the flour. This helps create flaky layers in the scones.

Do not drain the pineapple. The juice is essential for keeping the scones moist and tender.

Keywords: pineapple, scones, spice, breakfast, brunch, macadamia, almonds, cinnamon, baking, pastry, tropical, moist, homemade, tea time, vegetarian, quick bread, fruit scone, easy recipe, comfort food, morning treat
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