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These Pineapple Pistachio Brown Sugar Scones do me a huge favor. Because I still have waaay too many bits and pieces of nuts and dried fruits left over and crammed in my cabinets from the holidays. Last weekend, I emptied them onto the counter, mixing and matching them into fun flavor combinations. Desperate not to return them to our tiny NYC kitchen, I could almost hear the other things in the cabinet heave a sigh of relief.
First up from this exercise are these Pineapple Pistachio Brown Sugar Scones. The color and flavor combination of pineapple and pistachio just makes me happy. However, they were begging to be wrapped in a brown sugar scone. Becasue I cannot leave a good idea alone, I topped them off with a brown sugar glaze. However, honestly, they are delicious without glaze as well.
The History of Scones
- Most historians believe scones originated in Scotland during the early 1500s.
- The earliest scones were made with oats instead of wheat flour.
- Originally, they were cooked on a griddle called a girdle rather than baked in an oven.
- The word “scone” may come from the Dutch word schoonbrot (“fine bread”) or the Stone of Scone, the famous coronation stone of Scottish kings.
- During the 19th century, afternoon tea, popularized by Anna, Duchess of Bedford, helped make scones famous throughout Britain.
Fun Facts About Scones
- British scones are usually lightly sweetened and served with jam and clotted cream.
- In the United States, scones are often sweeter and, like these Pineapple Pistachio Brown Sugar Scones, may include fruit, chocolate, nuts, or flavored glazes.
- The great debate continues: cream first or jam first? In Cornwall, jam goes on first. In Devon, cream comes first!
- Scones are best enjoyed fresh and warm, ideally on the day they are baked.
General Tips for Making Perfect Scones:
- Use very cold butter for flaky layers.
- Measure the flour correctly to avoid dry, dense scones.
- Do not overmix the dough. Instead, stir just until it comes together.
- Handle the dough gently. Consequently, the scones stay light and tender.
- Chill the shaped dough for 15–30 minutes before baking for extra rise.
- Brush the tops with heavy cream or an egg wash for a beautiful golden crust.
- Bake in a fully preheated oven so the scones rise quickly.
- Finally, let the scones cool for a few minutes before serving. They are delicious with butter, jam, citrus curd, or clotted cream.
These Pineapple Pistachio Brown Sugar Scones turned out divine. Seriously delicious and flavorful. Dr. B, who is not fond of baked goods, devoured two. That speaks volumes. Being a German, he’s not a sugar guy. In general, German bakers use one-third of the amount of sugar their American counterparts do.
Pineapple Pistachio Brown Sugar Scones
Prep Time 25 minutes
Cook Time 15 minutes
Servings 8
Ingredients
For the Scones:
- 1 cup all-purpose white flour
- 1 cup whole wheat flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1 cup +2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped unsalted pistachios
- 1 cup chopped dried pineapple
For the Brown Sugar Glaze:
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 1/4 cup brown sugar
- 1/4 teaspoon caramel
- 1/4 cup powdered sugar
Instructions
Make the Scones:
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Preheat oven to 450F.
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Line a baking sheet with parchment paper
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Whisk together flours, sugar, baking powder, and salt.
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Cut butter into the dry ingredients with a pastry cutter until you have a coarse batter with pea-sized chunks.
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Stir in the cup of cream and vanilla until the dough is thoroughly wet.
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Add the pistachios and pineapple.
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Pat the dough out into a circle on a lightly floured surface.
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Use a sharp knife or pizza cutter to cut the circle into 8 pieces
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Place on a baking sheet and brush with cream.
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Bake for 15 minutes or until the scones turn lightly brown.
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Transfer to a wire rack, then position it over the parchment-lined baking sheet.
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Let cool completely.
Glaze the Scones:
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In a heavy-bottomed saucepan, heat butter, cream, brown sugar, and vanilla over a low flame.
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Stir constantly.
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When everything has melted together, remove from the heat and whisk in powdered sugar.
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Pour over scones and wait until the glaze hardens before serving.
So, do you like these Pineapple Pistachio Brown Sugar Scones? Then also check out some of these other delicious recipes:
PECAN PINEAPPLE LINZER COOKIES
PISTACHIO CREAM SCONES
APRICOT EASTER EGG SCONES
7 comments
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This is the year I'm going to attempt to make scones! I love pistachios and the thought of tasting them in a scone sounds wonderful, especially when drizzled with brown sugar glaze 🙂
Pineapple and pistachio? Sounds so good, Lora. And glazed over too… wicked start to the year! Happy, sweet 2013!
Ooo I need to do that with all of my baking and cooking odds and ends! These scones sound delicious. I absolutely love the mix-in combination!
Thank you so much for this recipe! The combination sounds so yummy. I'm having the same problem with left overs from Christmas, they have overflowed from my tiny pantry and are hiding all over my kitchen. My sauce pans are full of dried fruits and nuts.
I love the combination of pineapple and pistachio (I'm a bit of a pistachio fiend). And holy moly, do I love dried pineapple. One of our local health food stores sells the unsweetened kind that look like flower petals and I have to ration them when I buy them or I'll eat the entire bag at once!
These sound absolutely delicious! I've never thought to mix pineapple and pistachios together – but I'm totally intrigued!