STREUSEL SCONES

 

  • Cooking Time:
  • Servings: 8 scones
  • Preparation Time:

Ingredients

  • Streusel Topping/Filling:
  • 1/3 c. flour
  • 1/3 c. firmly packed light brown sugar
  • 1/4 tsp. cinnamon
  • 3 Tb. unsalted butter, chilled
  • 1/2 c. finely chopped pecans
  • 1/4 c. shredded coconut
  • Scone:
  • 2 c. flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. unsalted butter, chilled
  • 1/2 c. crushed pineapple in juice, undrained, (1/2 of an 8 oz. can)
  • 1 large egg
  • 1 tsp. vanilla extract

Directions

  • Preheat oven to 375ºF. Lightly butter a 10" diameter circle in center of baking sheet.
  • To prepare streusel:
  • In small bowl stir together flour, brown sugar and cinnamon. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. Stir in walnuts and coconut. Set aside
  • To prepare the scones:
  • In large bowl stir together the flour, sugar, baking powder, baking soda and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
  • In small bowl stir together pineapple, egg and vanilla. Add pineapple mixture to flour mixture and stir to combine. The dough will be slightly sticky.
  • With lightly floured hands, pat half the dough into an 8" circle in center of prepared baking sheet. Reserving 2/3 c. of streusel for topping, sprinkle the remaining streusel on dough to within 1" of the edges. Press down lightly. With floured hands, pat dough over the streusel-topped dough on the baking sheet.
  • Press edges to seal well. Sprinkle top with remaining 2/3 c. streusel. Press lightly. Bake 25-35 min. or 'til cake tester or toothpick inserted into center of scone comes out clean.
  • Remove baking sheet to wire rack and cool for 15 min. With a spatula transfer scones to wire rack to cool. When ready to serve, cut into 8 wedges. Serve warm or cool completely and store in airtight container.

Notes

"A cake-like scones with a hint of pineapple, filled and topped with a pecan coconut streusel."

Categories: Scone 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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