Pineapple Upside-Down Scones

Pineapple Upside-Down Scones

Ingredients:

Pineapple Brown Sugar Topping
4 tablespoons (2 ounces) unsalted butter
1 tablespoon (3/4 ounce) light corn syrup
1 tablespoon (1/2 ounce) water
3/4 cup (5 5/8 ounces) brown sugar
8 pineapple rings (canned or fresh)
8 maraschino cherries

Dough
4 cups (17 ounces) Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons (1/2 ounce) baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
3/4 cup (6 ounces) cold butter
2 large eggs, beaten
1cup (8 ounces) buttermilk or plain yogurt
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F. Lightly grease a scone pan or a 9" cake pan.

-Pineapple Brown Sugar Topping Instructions:
Melt 4 tablespoons of butter in a small saucepan, and add the corn syrup, water, and brown sugar. Bring to a boil and simmer until the sugar is dissolved and the mixture thickens slightly, about 3 minutes, stirring constantly.

Pour into the prepared baking pan, dividing syrup equally among the sections if you’re using a scone pan. Immediately press pineapple rings into the syrup, squeezing them to fit if you’re using a scone pan. Place cherries in the center of each ring.

-Dough Insturctions:
In a medium-sized bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, spices and salt) together until blended. Cut the butter into cubes, and then cut the butter into the dry ingredients, using your fingers, a pastry fork or pastry blender, or a mixer, until everything is coarsely blended.

Stir together the eggs, yogurt and vanilla extract. Add to the dry ingredients and stir very gently, just until combined. The dough should be quite moist, like cookie dough.
If it is not, add more liquid or flour until the correct consistancy is achieved.

Scoop up the dough and drop the scone dough into the baking pan. Use your wet fingers to gently spread the dough evenly into the pan on top of pineapple-cherries-
brown sugar topping.

Bake for 25 to 30 minutes in a scone pan or 35 to 40 minutes in a 9" cake pan; the top will be lightly browned, with syrup bubbling around the edges.

Remove from the oven, and let sit for 5 minutes before turning out onto a serving platter. Cut cake pan baked round into 8 wedge shaped scones. Serve warm.

Yield: 8 scones.

I’m a scone lover and I can’t wait to try these!