Every year at Thanksgiving, my family has something called ‘Pineapple Sidedish’. It’s an incredibly simple casserole with pineapple chunks, flour, sugar, cheddar cheese, a lot of butter and ritz cracker crumbs. It’s delicious and is my favorite thing on the plate every year. Here’s a video of my making it here:
After I had it this year, I got to thinking about turning those flavors into a great scone. What resulted is one of my favorite scone recipes I’ve come up with. It’s sweet, it’s savory, it’s just plain delicious. And I do hope you give it a try.
I don’t have a picture because, frankly, I’m really comfortable sitting here on the couch.
*Pineapple Cheddar Scones
–In a food processor, add the following ingredients…
-3 cups AP flour
-1 cup of sugar
-1 TB baking powder
-several good pinches of kosher salt
–Pulse to combine then add in…
-1 1/2 sticks cold, unsalted butter, cut into cubes
–Pulse until the consistency is that of sand, then while pulsing, slowly add in…
-up to 1/2 cup of milk or cream (I always use evaporated milk)
–Stop adding milk when your dough forms a ball in the food processor. It’s very important to not add too much milk, so add a little bit at a time and pulse, pulse to see if a ball will be formed.
–Turn the dough onto a floured surface and, by hand, add in the following…
-1 cup crushed pineapple, (you can buy it already crushed or finely chop it yourself), drained and patted completely dry.
-2 cups extra sharp cheddar cheese
–If the dough is too sticky, add more flour until you can successfully shape it into a disk.
–Cut as you would a pie, into 8 wedges and place on an un-greased cookie sheet.
–Sprinkle the tops of each with white sugar.
–Bake at 375 for about 17 minutes, or until the tops are a nice golden brown.