Saturday, April 27, 2019

Maui Scones

These scones take me back to thoughts of the tropics. The tropics...where things like pineapple and bananas seem to grow without any effort. Along with that, there is a vast array of big flowers you will find growing everywhere. Jamaica or Hawaii is the place for fruit and flowers. However, in a pinch, California and Florida are good seconds.

Well, there are no fruits growing here and the only flowers I see around are bluebonnets, so these tropical treats were welcome on the breakfast table. When I saw the recipe had pineapple and macadamia nuts in the ingredient list, I thought nothing much can go wrong with these two flavors and I was pleased with the results.

One bite reveals a cake like texture with the crunch of buttery macadamias. With a sweet pineapple drizzle on top and crushed pineapple baked inside, this is a great way to start the day or to have as an afternoon snack. Also, you will not be spending your whole day in the kitchen.

Maui Scones
adapted from Land O Lakes

1/2 cup chopped macadamia nuts
1/4 cup crushed pineapple (drained and juice reserved)
2 eggs
1/2 cup cold butter, cubed
1/2 cup sweet flaked coconut
1/2 cup light brown sugar
2 tsp baking powder
2 cups flour

2 tbs sweet flaked coconut
3/4 cup powdered sugar
reserved juice from above

Prepare 2 baking sheets by lining with parchment paper. Preheat oven to 400 degrees.

Sift together baking powder and flour in a large bowl. Whisk in brown sugar. Add 4 butter cubes and blend with a pastry cutter. Continue to add cubes and blend with pastry cutter until all is incorporated and is coarse crumbs with the largest chunk of butter being only pea sized. Stir in the coconut and chopped macadamia nuts.

Fill a medium size bowl with 1 tbs of juice, eggs and crushed pineapple. Whisk the ingredients together until well blended. Form a well in the brown sugar /flour mixture and pour the pineapple/egg blend into the well. Mix with a wooden spoon until the mixture comes together. Knead about 10 times. You may have to add more flour or more juice to get to dough consistency. Once the correct consistency is achieved, divide dough in half.

Place each ball of dough on the prepared baking sheets and form into a flat disc. Cut each disc into 6 wedges but do not separate wedges, leave disc intact. Sprinkle each disc with 1 tablespoon of coconut.

Bake 13-15 minutes or until scones are lightly browned on top. Cut through scones to fully separate but do not pull from disc.

Once the scones are completely cooled, prepare pineapple drizzle. Start with 3/4 cup of sifted powdered sugar and add 1 tsp of pineapple juice. Continue to blend pineapple juice and powdered sugar until correct drizzling consistency is met. Drizzle on to cooled scones and wait one hour until set. Then separate and serve.
                                      **LAST YEAR: Homemade Pop Tarts**