Pineapple White Chocolate Scones

Tender, rich, and moist scones studded with white chocolate and chunks of dried pineapple—a delightful tropical treat to cheer up your day and comfort your soul.

Makes 8 scones

Course Breakfast, Snacks

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 492kcal

Author Imma

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.

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.

Nutrition