She Strengthens

Lime Zest and Dried Pineapple Scones: A Refreshing Twist on a Classic

The Perfect Treat for Any Occasion

Imagine a warm, flaky scone, fresh from the oven, slathered with a tangy marmalade and bursting with the brightness of lime zest and sweetness of dried pineapple. It’s a match made in heaven!

The Secret to Light and Fluffy Scones

To achieve the perfect scone, it’s essential to keep a few sticks of butter in the freezer, ready to be grated and mixed with dry ingredients at a moment’s notice. This trick ensures a light and airy texture that’s simply divine.

Gathering Ingredients

Before you begin, make sure you have the following ingredients on hand:

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• Finely grated zest of 1 lime
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup minced dried pineapple
• 4 tablespoons unsalted butter (1/2 stick), frozen
• 3/4 cup plus 1 tablespoon heavy cream
• 1 large egg
• 1 tablespoon freshly squeezed lime juice, from 1 lime
• Sanding sugar, for sprinkling

Assembling the Scones

Heat your oven to 450°F and prepare a large mixing bowl by combining flour, sugar, lime zest, baking powder, baking soda, and salt. Stir with a wire whisk to break up any lumps, then mix in dried pineapple and set aside.

Next, grate the frozen butter through the large holes of a box grater onto a cutting board or parchment paper, and toss with dry ingredients until well combined.

Bringing it All Together

In a small bowl, whisk together 3/4 cup cream and egg, then stir in lime juice. Pour the cream mixture over the dry ingredients, and stir just until the dough comes together (it will be lumpy).

Turn the dough out onto a lightly floured surface and, with lightly floured hands, knead for about 2 minutes, then pat down into a circle. Use a rolling pin to roll the dough to 1/2-inch thickness.

Cutting Out the Scones

Dip a 2-1/2-inch biscuit cutter in a little flour, and stamp out as many scones as possible. Reroll the dough and continue stamping until you have a total of 12 scones.

Baking to Perfection

Place the scones at least 1/2 inch from each other on a baking sheet lined with parchment paper. Brush the tops of the scones with the remaining 1 tablespoon cream, sprinkle with sanding sugar, and bake until the tops are golden and flecked with brown, about 10 to 12 minutes. Remove the scones to a wire rack to cool.

Enjoy your delicious lime zest and dried pineapple scones, perfect for snacking, serving with tea, or giving as a thoughtful gift!