Streusel Scones

These streusel topped scones get their moisture from the pineapple and its liquid. If you don't have pineapple, you can substitute milk and use different add-ins.

Course Breakfast

Cuisine American

Keyword Scones, Streusel

Prep Time 20

Cook Time 25

Total Time 45

Servings

Cost 5

Equipment

large hole grater

Ingredients

Streusel

⅓ cup all-purpose flour 70 grams
⅓ cup lightly packed brown sugar 70 grams
¼ teaspoon ground cinnamon
3 tablespoons cold unsalted butter 42 grams
⅓ cup walnuts or pecans chopped, untoasted
¼ cup shredded coconut unsweetened or sweetened okay

Scone Dough

2 cups all purpose flour 250 to 280 grams
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup cold unsalted butter 70 grams
⅓ cup granulated sugar 70 grams
½ cup crushed pineapple undrained pineapple (4 oz) OR ⅓ cup whole milk
1 large egg
1 teaspoon vanilla

Instructions

Preheat oven to 375 degrees F. Have ready a parchment lined baking sheet.
Make Streusel: Combine ⅓ cup flour, brown sugar and cinnamon in a large mixing bowl. Using a large holed grater, shred cold butter over the dry mixture. With a fork, lightly toss. Add nuts and coconut and mix until crumbly. Set aside (I recommend keeping it in the refrigerator).
Make Scone Dough: In a large mixing bowl, combine flour, baking powder, baking soda and salt and stir well. Shred butter over dry mixture and toss with a fork. Use your fingers or the fork and mix until crumbly, then stir in the sugar.
In a large liquid measuring cup or a small bowl, stir together pineapple, egg and vanilla OR ⅓ cup milk and vanilla. Dump the flour mixture into the pineapple mixture and stir to make a dough. It should be bouyant and a little sticky, but not too sticky. If dough is too dry, add more liquid. If is is really sticky, use a lot of flour on the pastry mat.
Dump the dough onto a floured pastry mat and press into a rectangle. Fold it gently into thirds, incorporating any flour from the mat (if needed). Repeat. If you are using any sort of add-ins such as frozen blueberries or chips INSTEAD of the pineapple, knead them into the dough. Shape into a 7 inch circle.
Arrange streusel over top of the circle. You may not need it all. Cut circle into six triangles. For smaller scones, cut into 8 triangles.
Arrange however many scones you want to bake on the baking sheet. Put the others in a freezer bag and freeze.
Bake scones at 375 for about 25 minutes. Let cool for 10 minutes before serving. scored) to seal in the filling. Wrap the dough triangles individually and keep frozen until ready to bake.