Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pineapple scones. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pineapple scones is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pineapple scones is something that I’ve loved my whole life. They are fine and they look fantastic.
Crushed pineapple, orange zest, and coconut milk make these scones a delicious treat! Place parchment paper onto baking sheet. In a small mixing bowl; combine topping ingredients.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pineapple scones using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pineapple scones:
- Make ready Makes 12 medium scones
- Make ready 420 g (3 1/3 cup) plain flour
- Take 1 tsp cream of tartar
- Make ready 1/2 tsp bicarbonate of soda (or 2 tsp baking powder instead of the two)
- Prepare 1/2 tsp salt
- Make ready 15 g (1 1/2 tbsp.) caster sugar
- Prepare 250 ml (1 cup) double cream plus 1 tbsp. for brushing
- Get 250 ml (1 cup) pineapple juice plus 1 tbsp. for brushing
- Make ready 1 little Demerara or palm sugar to sprinkle
Click here to PIN the recipe and save it for later!. With the sun having finally arrived in Britain, what better way to add a touch of Caribbean flavour to afternoon tea? These authentic Caribbean recipes come from Barbados-born chef Jason Howard, who trained at the Michelin two-starred Connaught in London before striking out on his own. This was Mom's recipe and is great with coffee or tea.
Instructions to make Pineapple scones:
- 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.
It is sweet and moist but not too sweet. You could change the fruit if you are not a pineapple lover. The brown sugar and the pineapple both add moisture to the recipe, which makes them prone to flattening out and turning into puddles. I finally perfected the amounts of flour, brown sugar, butter, heavy cream, and pineapple so that you get a tender and sweet scone that holds its shape. Making the Scones: Tropical Pineapple Coconut Scones.
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