Pineapple Sage Scones ~ In a Cast Iron Skillet

Serves: 8
Prep Time: 30 min. Cook Time: 30 min.

I love scones.  In fact, anytime I check out a bakery, I judge them on their scones.  Some are too dry, some aren't flavorful enough, but when you find that perfect scone....wow!  So I set out to make an easy scone recipe, but to make it so original, so out of the box of any I've seen.  The fact that I bought too much crushed pineapple at the grocery store, was a great place to start.  I'm so proud of how these developed, I had to share them with you.

Ingredients

• 1 1/2 Cups AP Flour
• 1/2 Cup Bread Flour (Use 2 Cups AP Flour if not available)
• 1/3 Cup Sugar
• 1 1/2 Tsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 1/4 Tsp. Kosher Salt (plus one "three finger pinch")
• 6 Oz. Very Cold Butter (unsalted!)
• 1/2 Cup Heavy Cream (plus 1 Tbsp.)
• 1 Egg
• 1/2 Cup Crushed Pineapple - drained (reserve juice)
• 1/3 Cup Golden Raisins
• 1/4 Cup Walnuts
• 2 Tsp. Dried Sage
• 2 Tsp. Vanilla Bean Paste
• 2 Tbsp. Powdered Sugar

Directions

1. Preheat oven to 425°F.
2. Sift flour and whisk sugar, baking powder, kosher salt, baking soda together.
3. Cut butter in to small chunks and work into flour until crumbly.  Use your hands, and uneven sized chunks are okay.
4. Add in pineapple, raisins, walnuts and sage, work to combine.
5. In a separate bowl, whisk eggs, heavy cream and vanilla.
6. Make a will in dry ingredients and add wet ingredients, folding to combine.
7. Work until dough forms a ball.
8. Lightly flour a 12" Cast Iron Skillet (Lodge Cast Iron Skillet)
9. Turn dough ball into skillet and gently pat down until even and uniform.
10. Bake for 30 minutes or until top is golden brown.
11. While baking, combine powdered sugar and reserved pineapple juice.  Whisk to form a glaze.
12. Sprinkle pinch of Kosher Salt.
    
13. Cut into 8 triangles and serve warm, or remove from pan and allow to cool.

Enjoy!

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Sulli Says:
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