Pineapple Scones


Pineapple is certainly not seasonal fruit in this country.  At least two pineapples come home with me from the grocery store every week no matter which season we happen to be in.

Occasionally an interesting recipe comes along requiring canned pineapple so a couple of tins are always good to have stored in the pantry.

This week I came across a recipe for Pineapple Scones which looked easy and promising…I just couldn’t ignore it.  The pantry didn’t disappoint, a tin of crushed pineapple was there just waiting for a good recipe.  Getting back to this years seasonal fruit recipes will happen soon enough.

It’s a good thing I decided to try this recipe right away instead of adding it to my recipes to try out file.  It has now been added to my collection of delicious scone recipes we’ve been enjoying for years.

Time to replenish canned pineapple in the pantry.  I’ll be making these often!


Pineapple Scones

2 ¼ cups flour

1/3 cup brown sugar

2 ¼ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup cold butter cut into pieces

1 (8 ounce) can crushed pineapple, with juice (see notes)

3 tablespoons finely chopped or thinly sliced almonds

milk or cream for brushing on top

granulated or icing sugar


  1. Preheat oven to 400 degrees F. and line baking sheet with parchment paper.
  2. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.
  3. Cut in butter with pastry blender until mixture resembles coarse crumbs.
  4. Make a well in the center and add pineapple with juice stirring until dry ingredients are just moistened.
  5. Turn out onto a lightly floured surface gently bringing mixture together with hands then pressing down with palm of hand.  Keep folding dough over itself  and pressing down until dry ingredients have blended in.
  6. Pat dough down to 1-inch thickness and cut with floured 3 inch biscuit cutter and place on prepared baking sheet.
  7. Brush tops of scones with milk or cream.
  8. Sprinkle tops with almonds and granulated sugar or omit granulated sugar and dust scones with confectioners’ sugar after baking and cooling.
  9. Bake for 15 to 17 minutes minutes until golden.

Whisk together flour, baking powder, baking soda and salt.


Cut in butter with pastry blender until it resembles coarse crumbs.


Make a well in the dry ingredients and add pineapple with juice and stir together with a fork until it comes together.


Turn dough out onto a lightly floured surface, flatten it with hand then fold it over, keep folding it over itself until no dry ingredients remain.  Pat dough down to about 1 inch in thickness.


Cut rounds with a 3 inch biscuit cutter.  Gather scraps press together and continue to cut out.


Place on a parchment covered baking sheet.  Brush tops with milk or cream and sprinkle with finely chopped or thinly sliced almonds.  Sprinkle with sugar or omit sugar and dust baked and cooled scones with icing sugar.


Bake in a preheated 400 degree oven for 15 to 17 minutes until golden.




Notes, Tips and Suggestions

  • Seems only 14-ounce cans of crushed pineapple are available in the grocery store. I used half of the can which measured approximately ¾ cup.  Remember not to drain the juice.
  • Even though some scone recipes instruct to knead the dough I suggest pressing the dough together instead then folding it over itself several times until all traces of  the dry ingredients have mixed in.  This method ensures light flaky scones every time.



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