Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour, plus more for dusting

  2. 2 tablespoons granulated sugar Finely grated zest of

  3. 1 lime

  4. 2 1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon kosher salt

  7. 1/2 cup minced dried pineapple

  8. 4 tablespoons unsalted butter (1/2 stick), frozen

  9. 3/4 cup plus 1 tablespoon heavy cream

  10. 1 large egg

  11. 1 tablespoon freshly squeezed lime juice, from

  12. 1 lime Sanding sugar, for sprinkling

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. In a large mixing bowl, combine flour, sugar, lime zest, baking powder, baking soda, and salt, stirring with a wire whisk to break up any lumps. Mix in dried pineapple; set aside. Grate butter through the large holes in a box grater onto a cutting board or a piece of parchment paper, and toss with dry ingredients until well combined. In a small bowl, whisk together 3/4 cup cream and egg; stir in lime juice. Pour cream mixture over dry ingredients, and stir just until dough comes together (it will be lumpy). Turn dough out onto a lightly floured surface and, with lightly floured hands, knead for about 2 minutes, then pat down into a circle. Use a rolling pin to roll dough to 1/2-inch thickness. Dip a 2-1/2-inch biscuit cutter in a little flour, and stamp out as many scones as possible. Reroll dough and continue stamping until you have a total of 12 scones. Place scones at least 1/2 inch from each other on a baking sheet lined with parchment paper. Brush tops of scones with remaining 1 tablespoon cream, sprinkle with sanding sugar, and bake until tops are golden and flecked with brown, about 10 to 12 minutes. Remove scones to a wire rack to cool.


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