Pineapple Tart Scones
Pineapple Tart Scones
Ingredients
For the Scones
- 120 g butter, cubed and frozen
- 250 g all-purpose flour
- 100 g sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- dash cinnamon
- 120 ml heavy cream
- 1 egg
- 1 1/2 teaspoons vanilla
- as needed pineapple tart filling, just enough to fill half of the dough
For Brushing
- as needed heavy cream, for brushing
Instructions
- 1
In a large mixing bowl, combine the 250 grams of all-purpose flour, 100 grams of sugar, 1/2 teaspoon of salt, 2 1/2 teaspoons of baking powder, and a dash of cinnamon. Mix these dry ingredients together thoroughly with a spoon.
⏱️ 3 min
- 2
Add the 120 grams of cubed and frozen butter to the dry ingredients. Using your hands, rub the butter into the flour mixture until it resembles coarse crumbs. It is crucial to keep all ingredients cold and work quickly to prevent the butter from melting.
⏱️ 7 min
- 3
In a separate measuring cup or bowl, crack 1 egg and add 120 ml of heavy cream and 1 1/2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
⏱️ 2 min
- 4
Pour the wet ingredient mixture into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms. Gently knead the dough briefly with your hands to bring it together into a cohesive mass; avoid overmixing.
⏱️ 5 min
- 5
Flatten the dough into a rectangular or square shape on a clean countertop. Spread a layer of pineapple tart filling over the entire surface of the flattened dough. Fold the dough in half. Flatten the folded dough again. Spread another layer of pineapple tart filling over the surface of the now flattened, folded dough. Fold the dough in half once more. Flatten the dough one last time to form a thick rectangle or square.
⏱️ 5 min
- 6
Using a bench scraper or knife, cut the dough into individual square or rectangular pieces. You can freeze the cut dough pieces overnight to help preserve their shape and prevent spreading in the oven. If baking from frozen, increase the baking time by 1 to 2 minutes.
⏱️ 4 min
- 7
Place the cut dough pieces onto a baking sheet lined with parchment paper. Brush the tops of each dough piece with heavy cream. Using a knife or fork, score a crosshatch pattern on the top of each piece.
⏱️ 4 min
- 8
Preheat your oven to 200°C. Bake the pineapple tart scones at 200°C for 20-22 minutes, or until they are lightly golden brown.
⏱️ 22 min•🌡️ 200
- 9
Once baked, remove the scones from the oven and transfer them to a wire rack to cool.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Tart Scones
For the Scones
- 120 g butter, cubed and frozen
- 250 g all-purpose flour
- 100 g sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- dash cinnamon
- 120 ml heavy cream
- 1 egg
- 1 1/2 teaspoons vanilla
- as needed pineapple tart filling, just enough to fill half of the dough
For Brushing
- as needed heavy cream, for brushing
Instructions
- 1
In a large mixing bowl, combine the 250 grams of all-purpose flour, 100 grams of sugar, 1/2 teaspoon of salt, 2 1/2 teaspoons of baking powder, and a dash of cinnamon. Mix these dry ingredients together thoroughly with a spoon.
⏱️ 3 min - 2
Add the 120 grams of cubed and frozen butter to the dry ingredients. Using your hands, rub the butter into the flour mixture until it resembles coarse crumbs. It is crucial to keep all ingredients cold and work quickly to prevent the butter from melting.
⏱️ 7 min - 3
In a separate measuring cup or bowl, crack 1 egg and add 120 ml of heavy cream and 1 1/2 teaspoons of vanilla. Whisk these wet ingredients together until well combined.
⏱️ 2 min - 4
Pour the wet ingredient mixture into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms. Gently knead the dough briefly with your hands to bring it together into a cohesive mass; avoid overmixing.
⏱️ 5 min - 5
Flatten the dough into a rectangular or square shape on a clean countertop. Spread a layer of pineapple tart filling over the entire surface of the flattened dough. Fold the dough in half. Flatten the folded dough again. Spread another layer of pineapple tart filling over the surface of the now flattened, folded dough. Fold the dough in half once more. Flatten the dough one last time to form a thick rectangle or square.
⏱️ 5 min - 6
Using a bench scraper or knife, cut the dough into individual square or rectangular pieces. You can freeze the cut dough pieces overnight to help preserve their shape and prevent spreading in the oven. If baking from frozen, increase the baking time by 1 to 2 minutes.
⏱️ 4 min - 7
Place the cut dough pieces onto a baking sheet lined with parchment paper. Brush the tops of each dough piece with heavy cream. Using a knife or fork, score a crosshatch pattern on the top of each piece.
⏱️ 4 min - 8
Preheat your oven to 200°C. Bake the pineapple tart scones at 200°C for 20-22 minutes, or until they are lightly golden brown.
⏱️ 22 min•🌡️ 200 - 9
Once baked, remove the scones from the oven and transfer them to a wire rack to cool.
⏱️ 2 min