Pineapple White Chocolate Scones
Tender, delightfully crumbly, and moist pineapple and white chocolate scones are studded with chunks of sweetness and fruit. A delightful tropical treat that will comfort you any day, especially the chilly, rainy ones.
I don’t know about you, but I really miss Starbucks’ skinny mocha. Fortunately, they still have scones. But not everyone knows how to make scones right, and since the price of everything is going up, I decided to start making my own.
Have you ever had the heartbreaking experience of hard, dry, and unappealing all in the same place? Not what I expect in a scone. The worst part is that they’re not cheap. I got tired of throwing my money in the trash because I could never finish it.
So, out of the blue, I decided to try making these at home. Oh my! They’re far better than what’s available in expensive coffee shops. Homemade scones are awesome! Buttery, crumby, soft, and with a light sweetness. I am amazed at how easy they are to make…
How to Make Pineapple White Chocolate Scones
- Sift the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter just until crumbly. Stir in the dried pineapple and white chocolate chips.
- Whisk the eggs, vanilla, buttermilk, and grated lime zest in a separate bowl.
- Fold wet ingredients into the dry ingredients and stir until moistened, and it forms a ball.
- Knead gently, and then pat it into a circle about an inch thick. Cut it like a pie into 8 triangles.
- Bake: Place the wedges on an ungreased baking sheet, and brush with cream. Bake at 425℉ (220℃) for 12-15 minutes or until lightly browned. Enjoy!!!
Secrets to Making Great Scones
- I used all-purpose flour because it’s what I had. However, many swear by using pastry flour for a more tender crumb. If you have it, by all means, use it.
- Grating in frozen butter works great. But if you didn’t freeze the butter in time, no worries. Just make sure it’s super cold.
- The butter needs to be mixed in with the dry ingredients BEFORE adding the wet ingredients.
- Feel free to add more fruit and nuts to the dry ingredients before adding the liquids.
- Add more buttermilk if the dough is too crumbly and won’t hold together. But do it by spoonfuls so doesn’t get too wet.
Make-Ahead and Storage Instructions
I have made it using a variety of ingredients, and each time it turns out great! One batch is never enough. I sometimes triple the batch and freeze them so I can have them when the craving kicks in (almost every other day). So make them ahead for something fresh from the oven at a moment’s notice.
I am one of white chocolate’s biggest fans, so whenever the opportunity presents itself … I make much of it. If you love scones, you will not be disappointed with these results!
More Comfort Food Scone Recipes
- Raspberry White Chocolate Scones
- Chocolate Chip Scones
- Cranberry Orange Scones
- Lemon Blueberry Scones
By Imma
This blog post was originally published in December 2012 and has been updated with additional tips and gorgeous photos.
Pineapple White Chocolate Scones
Ingredients
- 2 cups (240g) all-purpose flour
- ⅓ cup (67g) sugar
- 1½ teaspoons (6g) baking powder
- ¼ teaspoon (1g) baking soda
- ¼ teaspoon (1-2g) salt
- 10 tablespoons (150g) unsalted butter (5 ounces)
- ⅓ cup (60g) dried pineapple (dried blueberries, bananas, mangoes, and raspberries also work well)
- ¼ cup (45g) white chocolate chips
- 1 large egg
- ½ cup (120ml) buttermilk or milk
- ½-1 tablespoon (3-6g) grated lime zest
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (10ml) heavy cream for brushing
Instructions
- Preheat oven to 425℉ (220℃).
- In a medium bowl, sift the flour, sugar, baking powder, baking soda, and salt.
- Work in the butter just until the mixture is unevenly crumbly. Some larger chunks of butter remaining unincorporated are fine.
- Stir in the dried pineapple and white chocolate chips.
- Whisk the eggs, vanilla, buttermilk, and grated lime zest in a separate bowl.
- Gently fold wet ingredients into the dry ingredients and stir until all is moistened and holds together in a ball.
- Put the dough on a floured surface and pat it gently with your hands until it’s about ½ inch thick. Fold it on itself about 5 times, pressing down gently each time. Then gently press down until it’s a circle about an inch thick.
- Slice with a sharp knife in half across the circle, then slice it in half again across for 4 equal portions (like a pie). Cut each portion in half for 8 triangular pie-like slices.
- Separate the wedges and place them on an ungreased baking sheet, and brush with cream.
- Bake at 425℉ (220℃) for 12-15 minutes or until lightly browned. Serve warm.
Tips & Notes:
- For a stronger pineapple flavor, replace half of the buttermilk with pineapple juice.
- Make sure the butter is super cold and keep kneading to a minimum.
- Some people bake scones at 425℉ (220℃) and others at 400℉ (205℃). See what works best for you, and please let us know in the comments.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
After several failed attempts of making scones, I came to this recipe and at first attempt the results were amazing!! Very simple too, I only added raisins. Thank you.
Wow thanks so much, Marietta. So happy it turned out great on your first attempt! Yum!
Hi, I made these as a result of having extra egg wash and incorporated into the scones recipes. Instead of pineapple and white chocolate chips I used mixed fruits (pumpkin, raisins, cranberry, nuts) and mini chocolate chips. The results was fantastic with a lovely texture. I served the wedges with butter and it was great.
I will definitely be having these more often. Thanks for a well balance recipe.
Can this be made with fresh or canned pineapple rather then dried?
Yes you can. dry it out first.
They look great. White chocolate is the best, thanks a lot
I made these today. Perfection! Thanks so much for the fabulous recipe!
You are Welcome Elsa. Glad you liked it
Thank you for another great recipe. I tried it. I however replaced the chocolates with semi-sweet milk chocs. Great for tea-time. Thanks
These look very delicious. I am tempted to try these one’s first. I absolutely adore scones.
Me too!!! I ususally make them an freeze for when the craving heats up!