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Pineapple Scones

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.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 12-15 minutes | Ready In: 35 minutes
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US Metric

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

Cooking Process:

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.