Pineapple Basil Drop Scones
Quick, easy, fresh breakfast scones
Ingredients
Pineapple Basil Scones
- 1 stick Butter Cubed into 1/4" pieces
- 3 cups Pastry flour All purpose is fine, too
- 3/4 cup Sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 2/3 cup Candied pineapple chopped into 1/4" pieces
- 1/3 cup Unsweetened coconut flakes Trader Joe's brand
- 1/2 cup Fresh basil chopped
- 1/2 cup Sour cream
- 1/2 cup Milk
- 1 Egg
- Zest Lime
- 1/2 tsp Vanilla extract or 1 tsp if not using lime and coconut extracts
- 1/4 tsp Coconut extract optional
- 1/4 tsp Lime extract optional
Lime Rum Glaze
- 1 cup Powdered sugar
- 1 tbsp Rum
- Juice of one lime about 1-2 tbsp
Instructions
Pineapple Basil Scones
- Toss butter and flour together in a mixing bowl, squishing it with your hands to create a fine crumble. You can also use a pastry cutter.
- When butter is coated in flour and pea-size, add in sugar, baking powder, and salt. Stir.
- Add in candied pineapple, coconut, and basil, mixing with your hands until homogenous.
- In a separate bowl whisk together sour cream, milk, egg, lime zest, and extracts. Pour over the flour mixture and stir with a spoon until just combined. Batter should be sticky but thick enough to hold its shape.
- Line two baking sheets with parchment paper. Using a 1/4 cup measuring cup or ice cream scoop, drop scone batter onto the pan, 7 per pan.
- Place the scone-lined pans in the refrigerator to chill for 15 minutes. While they chill, preheat the oven to 400°F.
- Bake the sheets one at a time, for 20-22 minutes, rotating half way through baking.
- While they are baking, prepare the glaze. Allow the scones to cool completely before glazing them.
Lime Rum Glaze
- In a small bowl, whisk together powdered sugar, fresh lime juice, and rum.
- Pour into an icing bag or quart-sized Ziplock and snip the tip to glaze the cooled scones.