Streusel Scones are what you’d expect — scones topped with streusel. But these are a little different in that they are pineapple flavored. Or not! The original recipe calls for 4 oz of undrained pineapple, but if you don’t have pineapple then a little milk does the trick. And then of course you can add-in something else like blueberries or chocolate chips. I guess the stand-out thing about this recipe is the streusel.
Grating Butter in Scone Dough
You can make Streusel Scones in a food processor, but if you don’t feel like cleaning the food processor, you can make the dough in a big bowl and use a large hole grater to shred the butter into the dry mixture. As with all scone dough, you may need to adjust flour and liquid. Always add liquid gradually.
Individually Portioned Streusel Scones
The dough should be easy to shape into a circle and cut into neat triangles. Once you’ve cut the triangles, you can bake them right away or freeze the individual portions. You can then bake each triangle of frozen scone dough.
- large hole grater
- 1/3 cup all-purpose flour 70 grams
- 1/3 cup lightly packed brown sugar 70 grams
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter 42 grams
- 1/3 cup walnuts or pecans chopped, untoasted
- 1/4 cup shredded coconut unsweetened or sweetened okay
- 2 cups all purpose flour 250 to 280 grams
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter 70 grams
- 1/3 cup granulated sugar 70 grams
- ½ cup crushed pineapple undrained pineapple (4 oz) OR 1/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 375 degrees F. Have ready a parchment lined baking sheet.
- Make Streusel: Combine 1/3 cup flour, brown sugar and cinnamon in a large mixing bowl. Using a large holed grater, shred cold butter over the dry mixture. With a fork, lightly toss. Add nuts and coconut and mix until crumbly. Set aside (I recommend keeping it in the refrigerator).
- Make Scone Dough: In a large mixing bowl, combine flour, baking powder, baking soda and salt and stir well. Shred butter over dry mixture and toss with a fork. Use your fingers or the fork and mix until crumbly, then stir in the sugar.
- In a large liquid measuring cup or a small bowl, stir together pineapple, egg and vanilla OR 1/3 cup milk and vanilla. Dump the flour mixture into the pineapple mixture and stir to make a dough. It should be bouyant and a little sticky, but not too sticky. If dough is too dry, add more liquid. If is is really sticky, use a lot of flour on the pastry mat.
- Dump the dough onto a floured pastry mat and press into a rectangle. Fold it gently into thirds, incorporating any flour from the mat (if needed). Repeat. If you are using any sort of add-ins such as frozen blueberries or chips INSTEAD of the pineapple, knead them into the dough. Shape into a 7 inch circle.
- Arrange streusel over top of the circle. You may not need it all. Cut circle into six triangles. For smaller scones, cut into 8 triangles.
- Arrange however many scones you want to bake on the baking sheet. Put the others in a freezer bag and freeze.
- Bake scones at 375 for about 25 minutes. Let cool for 10 minutes before serving. scored) to seal in the filling. Wrap the dough triangles individually and keep frozen until ready to bake.