Glazed Pineapple Upside Down Scones

April 20th is National Pineapple Upside Down Cake day! And I know you know how much I love these crazy and random days. Unfortunately as I've mentioned in the past, cake is not my favorite dessert. I know. It's weird. So I really didn't want to create a cake recipe and there are a billion amazing ones out there. I thought about cookies, but it's hard to find a pineapple emulsion and if you just use juice, the flavor isn't as strong. What to do.

I decided it would be fun to move past just desserts and poke around in the sweet breakfast treats. I imagined a small scone - some are just entirely too big to eat first thing in the morning. I pictured one full of the traditional flavors - juicy pineapple, sweet cherries and the complex brown sugar. I wanted a topping to the crust for added dimension.

These scones are easy and quick! You could easily create these first thing Sunday morning for your big family breakfast. They would also be perfect for a lady's brunch with mimosas. It has a tropical flavor spectrum, but no coconut (I see you anti-coconut bakers!) However, if you wanted to add some chopped, toasted flakes - it would be delicious!

Butter

Unlike cookie baking, you want your butter as cold as possible and it will not be creamed in the mixer. You will need to cut your butter into the dough with either a pastry blenderor two knives. After you cut your butter in, I recommend placing the dough in the fridge for about 30 minutes. It's not required, but if you have the time, you will be happy that you did. Warm butter will not do much for your delicious scones.

Quantity Made

These make somewhere between 18 -24 scones depending upon how big you like your scones. As I mentioned earlier, I wanted something on the smaller scale and more manageable with a full breakfast. But if you like big scones and can not lie, then by all means make them large.

Brown Sugar Glaze

This glaze is ahhmazing! You will love it. You will want to dunk everything in it. I'm wondering now what it would taste like on bacon. Mmm. It's pretty easy to make, but it hardens quite fast. Plan on dunking or drizzling a few scones at a time, then bring it back to the stove to warm over the burner. Whisk, whisk, whisk, to keep the glaze fluid.

Variation

If you love maraschino cherries like my middle child does, you can chop some up to sprinkle on the glaze before it sets. However, the juiciness of the cherries does slightly deteriorate the glaze underneath. There will be a slight marbling of color, but they are amazing! My kiddos always choose the cherry topped ones first. 

Glazed Pineapple Upside Down Scones

By Jenny Rodriguez

Sweet and tropical scones that will be the hit at your breakfast table. These are best made and served on the same day.

Prep time: 20 min
Cook time: 20 min
Total time: 40 min

Yield: 1-2 dozen (depending upon how big you like your scones)


Ingredients:

2 cups - flour

1/4 cup - brown sugar

1/4 cup - white sugar

1 tsp salt

2 tsp baking powder

1/2 cup unsalted butter, cold

1/2 cup heavy cream

1 large egg

1/2 tbsp vanilla extract

1 tbsp maraschino cherry juice 

2/3 cup chopped pineapple, drained

3 tbsp chopped maraschino cherries

Glaze

1/2 cup brown sugar

3 tbsp water

2 tbsp butter

1 tsp vanilla

1 cup powder sugar


Instructions:

Preheat your oven to 400 degrees. Line 2 cookie sheet pans with parchment.

In a medium sized bowl, gently combine flour, both sugars, salt and baking powder. Using your pastry cutter or 2 knives, cut the butter into the flour mixture. You want your dough to be about pea sized. (I recommend placing the bowl in the fridge for about 30 minutes after, but it's not necessary)

In another bowl, gently whisk the heavy cream, egg, vanilla, and juice. Carefully add it to the flour mixture. Blend until just combined, you don't want to overwork the dough. Fold in cherries and pineapple.

Drop heaping tablespoons of the dough on to the parchments sheets. You will be able to get 1-2 dozen scones out of the dough. Bake for 20 minutes or until lightly golden. Allow to cool while you make the glaze.

To prepare the glaze, in a small saucepan add the sugar and water. Heat over medium-low and whisk until the sugar has dissolved. Remove from heat and add butter and vanilla. Whisk in the powder sugar until glaze is well combined. 

You can ice the scones by either dipping their tops into the glaze or drizzling it on top, depending upon the level of sweetness you prefer. The glaze does harden quite quick, plan on icing a few scones and returning the pot to the stove to warm up and liquefy once more. Serve and enjoy! These scones will be good for a few days in an air tight container in the refrigerator, if any are left over!

Variation - you can add more chopped cherries to the scone tops before the glaze hardens. However, the juice from the cherries does break down the glaze a little and there is some marbling. My children though will tell you the cherry topped once are the best!

Yum