A friend of mine brought these Pineapple Scones to my office one day for a morning meeting. She was nice to share her recipe, which she said originally was a recipe from Dole Pineapple. Moist and tender the addition of the topping made it extra special.
2-1/4 c. all-purpose flour
1/3 c. brown sugar, firmly packed
2-1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. cold butter, cut into pieces
1 (8 oz.) can crushed pineapple, undrained
1 tsp. vanilla extract
Whipping cream, as needed
3 TB almonds, finely chopped
1 Tb sugar
1/2 tsp. cinnamon
Preheat oven to 400 degrees. Place parchment paper onto baking sheet. In a small mixing bowl; combine topping ingredients. Set aside. In a mixing bowl; combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Make a well in center; stir in pineapple with liquid and vanilla. Blend until dry ingredients are just moistened and stick together. On floured work surface; gently knead pat dough to 1/2-inch thickness. Cut with floured 2-1/2 inch biscuit cutter. Place on prepared baking sheet. Brush tops of scones cream. Sprinkle topping mixture evenly over scones. Bake 12-15 minutes. Serve warm. Makes 8.