I went through a phase of really liking canned pineapple. The ease of not having to deal with cutting a pineapple and the ability to just open a can (without even the use of a can opener) sent me to request multiple cans from my grandma. However, this led to an high bulk supply of canned pineapple, Costco style. Now, in my last weeks in San Diego, I searched for various recipes to dispose of my excess. I found this recipe on the dole website, and since I had success with making scones my first time, I decided to try making pineapple scones. Since I only have an excess of pineapple chunks, and not crushed, I crushed my own. I poured the whole contents of the can, self-crushed chunks, juice and all, into the dough. However, this made the texture wet and sticky, unworkable and unthinkable of forming into scone-like substances. Instead, I threw the result into a 8x8 pan and made my own bar-like bread. I don't remember how long I cooked these, since I have been having trouble with my pineapple recipes coming out too moist/uncertainly raw.
Wowwwww, and now as I type up this recipe, I realize my mistake. I used 1 20 oz. can of pineapple instead of 8 oz. I should learn to read. BIG MISTAKE! At least they were edible, and I don't believe anybody got sick...
Plus my pictures look pretty decent.
Pineapple Spice Scones
2-1/4 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
2-/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 can (8 oz). crushed pineapple, undrained (or my case, 1 20 oz. can pineapple chunks, crushed)
1 teaspoon vanilla extract
Vanilla soy milk
3 tablespoons almonds, finely chopped
1/2 teaspoon ground cinnamon
Directions (for real scones):
1. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in mixing bowl. Stir to combine. Cut in butter with pastry blender until mixture resembles coarse crumbs. Make well in center. Stir in undrained pineapple and vanilla until dry ingredients are just moistened and forms ball.
2. Knead dough gently 10 to 12 times on a lightly floured surface. Pat dough to 1/2-inch thickness. Cut with floured 2-1/2 inch biscuit cutter.
3. Place on baking sheet, sprayed with cooking spray. Brush tops with milk or cream.
4. Combine almonds, remaining 1 tablespoon sugar and cinnamon. Sprinkle evenly over tops of scones. Bake at 400° F., 12 to 15 minutes. Serve warm.