Active Time: 15 minutes
Makes: 12 scones
Ingredients:
• 1 ¾ cups all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• Finely grated zest of 1 lime
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup minced dried pineapple
• 4 tablespoons unsalted butter (½ stick), frozen
• ¾ cup plus 1 tablespoon heavy cream
• 1 large egg
• 1 tablespoon freshly squeezed lime juice, from 1 lime
• Sanding sugar, for sprinkling
Method:
- Heat oven to 450°F (232°C). 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 ¾ 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 ½-inch thickness. Dip a 2½inch 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 ½ 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 – 12 minutes. Remove scones to a wire rack to cool.
http://www.chow.com/recipes/10961-lime-pineapple-scones