Pineapple scones. In a small bowl, mix coconut milk, honey, and egg. Fold in pineapple and orange zest. Add to the rest of the ingredients and stir until well blended.
Line a baking sheet with parchment paper, a silicone mat, or non-stick aluminum foil and set aside. In a bowl combine the milk, sugar, and salt. In a large mixing bowl whisk together the flour and baking powder. You can cook Pineapple scones using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Pineapple scones
- Prepare of Makes 12 medium scones.
- It’s 420 g (3 1/3 cup) of plain flour.
- It’s 1 tsp of cream of tartar.
- It’s 1/2 tsp of bicarbonate of soda (or 2 tsp baking powder instead of the two).
- You need 1/2 tsp of salt.
- It’s 15 g (1 1/2 tbsp.) of caster sugar.
- You need 250 ml (1 cup) of double cream plus 1 tbsp. for brushing.
- It’s 250 ml (1 cup) of pineapple juice plus 1 tbsp. for brushing.
- It’s 1 of little Demerara or palm sugar to sprinkle.
Ingredients for Tropical Pineapple Scones If you've made scones before, the flour, sugar, baking powder, baking soda, salt, and butter should come as no surprise to you. Tips for making scones include not swapping the butter for margarine or omitting any of those staple ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add pineapple and coconut, stirring to combine.
Pineapple scones step by step
- 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 (2 in.) 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 6..
- 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..
As pineapple is a sweet and yet somewhat acidic fruit, I would suggest avoiding citrus jams. Instead, balance the acidity with a sweeter jam such as strawberry. Like all scones, pineapple scones pair wonderfully with tea! Here are a few of our suggestions for a blend to enjoy with this recipe. Cut the pineapple to be about the size of chocolate chips to ensure the scones bake evenly.