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Scones: Pineapple-Ginger Scones




Source of Recipe


www.kingarthurflour.com


List of Ingredients




Dough
3 3/4 cups (16 ounces) King Arthur Unbleached All-Purpose Flour or 4 cups (17 ounces) Mellow Pastry Blend
2/3 cup (4 3/4 ounces) sugar
1 tablespoon (1/4 ounce) baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
3/4 cup (6 ounces) cold butter
2 tablespoons (1/2 ounce) candied (crystallized) ginger, finely minced*
1 cup (4 1/2 ounces) dried pineapple, cut into 1/4-inch pieces
3/4 cup (6 ounces) buttermilk OR 1/3 cup dried buttermilk powder (blended with the dry ingredients) + 3/4 cup water
2 large eggs, 1 separated (use 1 egg + yolk for the scones, save 1 white for the glaze)
1 teaspoon vanilla
1 cup (5 1/2 ounces) fresh pineapple, well drained and chopped OR 1 cup canned crushed pineapple, well-drained
15 pieces fresh pineapple, sliced 1/2-inch thick and cut into 1- to 1 1/4-inch wedges**
*Our mini diced ginger is perfect here.

**We took a fresh pineapple, peeled it, cored it, and divided it vertically into 8 long pieces. We then sliced 1/2-inch thick wedges from those pieces. Alternatively, if you don't have access to a fresh pineapple, purchase some canned pineapple rings, drain them well, and cut each ring into quarters.

Glaze---
1 egg white
1/4 cup (1 3/4 ounces) sugar
1/4 cup (2 ounces) unsweetened shredded coconut (optional)



Recipe



Preheat your oven to 450°F. Lightly grease a baking sheet or line it with parchment paper.

Dough: In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt until evenly blended. Cut the butter into cubes, and then cut the butter into the dry ingredients, using your fingers, a pastry fork or blender, or a mixer, until everything is coarsely blended. Toss in the minced candied ginger and dried pineapple, and mix until evenly distributed.

In a small bowl, or a large measuring cup, whisk together the buttermilk (or water), egg and yolk, and vanilla. Pour the egg mixture over the dry ingredients and toss with a fork until everything is moistened. Turn the dough out onto a floured work surface, and fold it over several times. It'll seem stiff and dry, with bits of flour remaining unincorporated.

Pat the dough into a rough rectangle, then cut off about one-third of the rectangle, crosswise. Pat the larger piece of dough into an 8 x 10-inch rectangle about 1/2- to 3/4-inch thick. Spread the drained, chopped pineapple over the dough.

Pat the remaining third of dough into an 8 x 10-inch rectangle. Place it over the pineapple, and press down lightly. Cut the dough into 15 squares or rounds. Place them on the prepared baking sheet.

Glaze: Whisk the egg white until foamy. Add the sugar and whisk until thick and opaque, like soft meringue. Add the coconut, if you're using it. Spoon a thick layer of glaze over the scones. Place a wedge of fresh pineapple on top of each scone, and spoon additional glaze over the pineapple.

Bake the scones for 10 minutes. Note: if you have trouble with your oven baking too quickly, or with baked goods burning on the bottom, set the baking sheet into another baking sheet; this is called "double-panning," and should reduce the likelihood you'll burn the scones. Without opening the door, turn the oven off and let the scones continue to bake in the turned-off oven for an additional 8 to 10 minutes, until they're lightly browned.

Remove them from the oven and let them rest on the pan for 5 minutes (to firm up) before serving. The pineapple stays very hot, so resist the temptation to pick a piece off the top and pop it into your mouth as soon as the scones come out of the oven; you'll be sorry! Yield: 15 scones.