Pineapple scones. Crushed pineapple, orange zest, and coconut milk make these scones a delicious treat! As pineapple is a sweet and yet somewhat acidic fruit, I would suggest avoiding citrus jams. Instead, balance the acidity with a sweeter jam such as strawberry.

Stir in undrained pineapple and vanilla until dry ingredients are just moistened and forms ball. Add to the rest of the ingredients and stir until well blended. Preheat the oven to Line a baking tray with baking paper. You can have Pineapple scones using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pineapple scones

1. It's of Makes 12 medium scones.
2. It's 420 g (3 1/3 cup) of plain flour.
3. You need 1 tsp of cream of tartar.
4. It's 1/2 tsp of bicarbonate of soda (or 2 tsp baking powder instead of the two).
5. You need 1/2 tsp of salt.
6. Prepare 15 g (1 1/2 tbsp.) of caster sugar.
7. You need 250 ml (1 cup) of double cream plus 1 tbsp. for brushing.
8. You need 250 ml (1 cup) of pineapple juice plus 1 tbsp. for brushing.
9. You need 1 of little Demerara or palm sugar to sprinkle.

Pineapple Wall Sconce, Tropical Decor, Exterior Pineapple Wall Light, Dark Sky Lighting, Beach House Lights, Coastal Lighting, Outdoor Light CustomCutLighting. Beat pineapple, reserved pineapple juice and eggs in another bowl until well mixed; stir pineapple mixture into flour mixture (mixture may be slightly dry). Place the scones in a deep baking tray lined with parchment. Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl.

Pineapple scones instructions

1. Stir the flour, cream of tartar, soda, salt and sugar together in a large bowl..
2. Mix the cream with the juice in a jug and pour into the flour mix gradually, stirring it with a spoon (or use a standing mixer with a paddle attachment on low setting)..
3. Turn the shaggy dough out onto a floured surface and knead gently a few times, so that it comes together. Flatten it down to a disc about 2cm thick..
4. Cut the scones with a 5cm (2 in.) round cutter or similar; press the cutter down without twisting..
5. Place the scones in a deep baking tray lined with parchment..
6. Let them stand for 15 minutes while you preheat the oven to 200C/400F/gas 6..
7. Mix together the extra 1 tbsp. of cream and juice and brush the tops of the scones. Sprinkle them with palm or demerara sugar..
8. Bake for 15 minutes until coloured on top, cool in the tray for 5 minutes and then take them out onto a wire rack..

In a separate bowl, combine the lemon juice and nondairy milk. I used dried pineapples, not freeze-dried. I found them in my store where the raisins, apricots, and other dried fruits are displayed. For convenience, you can also order dried pineapple here. As well, you can use fresh or canned pineapple but drain it well.