Imagine biting into a heavenly scone that transports you to a tropical paradise with every single crumb! These Pineapple and White Chocolate Scones are not just another breakfast pastry - they're a luxurious experience that combines the sweet tang of pineapple with the creamy richness of white chocolate. Perfect for those mornings when you want to escape the ordinary and treat yourself to something extraordinary, these scones are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup white chocolate chips
- 1 cup crushed pineapple, drained
- 1/2 cup milk
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Add the 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the 1/2 cup of white chocolate chips and 1 cup of crushed pineapple, making sure the pineapple is well-drained to prevent excess moisture in the dough.
- Pour in the 1/2 cup of milk gradually, mixing with a spatula or wooden spoon until the dough comes together. Be careful not to overmix; it’s okay if the dough is slightly sticky.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal triangles or rounds, depending on your preference.
- Place the scones onto the prepared baking sheet, leaving some space between each one.
- Brush the tops of the scones with the beaten egg to give them a nice golden color as they bake.
- Bake in the preheated oven for about 15-20 minutes, or until the scones are lightly golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature, optionally drizzling with a bit of melted white chocolate for extra sweetness.
Tips
- Keep your butter cold: The secret to flaky scones is using ice-cold butter. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking will make your scones tough instead of tender.
- Drain the pineapple thoroughly: Excess moisture can make your scones soggy, so make sure to drain the crushed pineapple completely.
- Use a light touch: When shaping the scones, pat the dough gently. Heavy handling can result in dense, heavy scones.
- For an extra touch of elegance, drizzle melted white chocolate over the cooled scones or dust with powdered sugar.
- These scones are best enjoyed fresh, but can be stored in an airtight container for 2-3 days. Warm them slightly before serving for the best texture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
