Monday, January 7, 2013

Pineapple Pistachio Brown Sugar Scones

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 out onto the counter and started mixing and matching them into fun combinations to bake with. Desperate not to return them to our tiny NYC city kitchen because I could almost hear the other things in the cabinet heave a sigh of relief.

First up are these scones. I loved the color and flavor combination of pineapple and pistachio. They were begging o be wrapped in a brown sugar scone. I topped them off with a brown sugar glaze but they are delicious plain as well.

They came out divine. Seriously delicious and flavorful. Dr. B who is not fond of baked goods devoured two. That speak volumes.

Pineapple Pistachio 
Brown Sugar Scones

For the Scones:
(Slightly adapted from this recipe from My Recipes/Southern Living)

  • 1 cup AP white flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold butter cut into pieces
  • 1 cup +2 tablespoons cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped unsalted pistachios
  • 1 cup chopped dried pineapple

  • Preheat oven to 450 degrees F.
  • Line a baking sheet with parchment paper
  • Whisk together flours, sugar, baking powder, and salt.
  • Cut butter into the dry ingredients with a pastry cutter until you have a course batter with pea sized chunks.
  • Stir in the cup of cream and vanilla until the dough is wet thoroughly and then add the pistachios and pineapple.
  • Pat out into a circle on a lightly floured surface.
  • Using a sharp knife cut the circle into 8 pieces (or use a cutter to make circles or other shapes)
  • Place on baking sheet and brush with cream.
  • Bake for 15 minutes or until scones turned lightly brown.
  • Remove from oven and transfer to a wire rack until they have cooled completely.
  • If desired, glaze using the recipe below.

For the Brown Sugar Glaze:
(Slightly adapted from this recipe from The Kitchen)

  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  • 1/4 cup brown sugar
  • 1/4 teaspoon caramel
  • 1/4 cup powdered sugar

  • In a heavy bottomed saucepan heat butter, cream, brown sugar and vanilla over a low flame.
  • Stir constantly. When everything has melted together, remove from heat and whisk in powdered sugar.
  • Pour over scones and wait until the glaze hardens before serving.


  1. These sound absolutely delicious! I've never thought to mix pineapple and pistachios together - but I'm totally intrigued!

  2. 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!

  3. 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.

  4. 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!

  5. Pineapple and pistachio? Sounds so good, Lora. And glazed over too... wicked start to the year! Happy, sweet 2013!

  6. 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 :)

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