Pineapple and White Chocolate Scones
Pineapple and White Chocolate Scones-Tender, rich and moist scones studded with white chocolate and pineapple chunks. A delightful tropical treat.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (256 grams) all -purpose flour
- 1/3 cup (67 grams) sugar
- 1 1/2 teaspoon (4.5 grams) baking powder
- 1/4 teaspoon (1.5 grams) baking soda
- 1/4 teaspoon teaspoon salt
- 10 tablespoons (5 ounce , 150 grams) butter
- 1/2 cup (120 grams) buttermilk or milk
- 1 large egg
- 1/2 - 1 Tablespoon grated lime
- 1 teaspoon vanilla
- 1/3 cup dried fruit (pineapple, raisins, cranberry)
- 1/4 cup white chocolate
Instructions
- 1
Preheat oven to 425 degrees
- 2
In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt
- 3
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chocolate and pineapple
- 4
Whisk together eggs, vanilla, buttermilk and grated limes
- 5
Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- 6
Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, then gently press down until about 1 inch thick
- 7
Use a large knife to slice the dough into 4 equal portions. Cut diagonally to produce 8 triangular slices of dough.
- 8
Separate wedges and place on an ungreased baking sheet. Brush with cream
- 9
Bake at 400° for 12-15 minutes or until lightly browned
- 10
Remove and serve warm