Pineapple and White Chocolate Scones-Tender, rich and moist scones studded with white chocolate and pineapple chunks. A delightful tropical treat.
I don’t know about you, but whenever I stop at Starbucks besides the Skinny Latte Mocha, my next favorite item is one of their Scones. It was always heart-breaking to find out that- they were hard, dry and not very appealing, not what I expect in a scone. The worst part about it is that they are $ 3 per scone? Yes, $ 3 a scone. 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 are far better than what I was throwing away my money on. Homemade scones are awesome! Buttery, Crumby, Soft, with a light sweetness. I am amazed at how easy they are to make….
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 it so I can have them when the craving kicks in (almost every other day) – something fresh from the oven without laboring in the kitchen.
These scones are made with the combination of white chocolate and chunks of dried pineapple which adds a touch of the exotic, to the scones.
I am one of white chocolate’s biggest fan, so whenever the opportunity presents itself … I make much of it. If you love scones you will not be disappointed with these results!
Pineapple and White Chocolate Scones
- 2 cups (256 grams) all -purpose flour
- 1/3 cup (67 grams) sugar
- 1 1/2 teaspoon (4.5 grams) baking powder
- 1/4 teaspoon (1.5 grams) baking soda
- 1/4 teaspoon teaspoon salt
- 10 tablespoons (5 ounce , 150 grams) butter
- 1/2 cup (120 grams) buttermilk or milk
- 1 large egg
- 1/2 - 1 Tablespoon grated lime
- 1 teaspoon vanilla
- 1/3 cup dried fruit pineapple, raisins, cranberry
- 1/4 cup white chocolate
- Preheat oven to 425 degrees
- In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt
- Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chocolate and pineapple
- Whisk together eggs, vanilla, buttermilk and grated limes
- Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball)
- Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, then gently press down until about 1 inch thick
- Use a large knife to slice the dough into 4 equal portions. Cut diagonally to produce 8 triangular slices of dough.
- Separate wedges and place on an ungreased baking sheet. Brush with cream
- Bake at 400° for 12-15 minutes or until lightly browned
- Remove and serve warm