Pineapple scones
Pineapple scones

Hi, I’m Joana. Today, I will show you a way to prepare pineapple scones recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Pineapple scones Recipe

Pineapple scones is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Pineapple scones is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started 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 cook that.

The ingredients needed to make Pineapple scones:

  1. Get Makes 12 medium scones
  2. Get 420 g (3 1/3 cup) plain flour
  3. Make ready 1 tsp cream of tartar
  4. Prepare 1/2 tsp bicarbonate of soda (or 2 tsp baking powder instead of the two)
  5. Make ready 1/2 tsp salt
  6. Make ready 15 g (1 1/2 tbsp.) caster sugar
  7. Get 250 ml (1 cup) double cream plus 1 tbsp. for brushing
  8. Make ready 250 ml (1 cup) pineapple juice plus 1 tbsp. for brushing
  9. Make ready 1 little Demerara or palm sugar to sprinkle

Steps to make Pineapple scones:

  1. Stir the flour, cream of tartar, soda, salt and sugar together in a large bowl.
  2. 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).
  3. 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.
  4. Cut the scones with a 5cm (2 in.) round cutter or similar; press the cutter down without twisting.
  5. Place the scones in a deep baking tray lined with parchment.
  6. Let them stand for 15 minutes while you preheat the oven to 200C/400F/gas 6.
  7. Mix together the extra 1 tbsp. of cream and juice and brush the tops of the scones. Sprinkle them with palm or demerara sugar.
  8. Bake for 15 minutes until coloured on top, cool in the tray for 5 minutes and then take them out onto a wire rack.

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