Pineapple Scones

I made these twice this past week. They are a delicious comfort food around here - each batch lasted under 24 hours! This is an old family recipe - I know it goes back at least to my maternal great grandmother. I have tweaked the recipe over the years. I like my version best (it is more cookie-like rather than scone), but I will include the original version (the way I received it) as well.

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Patti's Pineapple Scones

1 - 20 oz can of crushed pineapple (with all its juice)

4 c. flour (I freshly grind my own whole wheat flour)

5 t. baking powder

1/2 c. sugar (I use cane sugar)

1/2 c. oil (I usually use light olive oil)

2 eggs

I generally break and beat the eggs in the oil and then I just dump all the ingredients into a bowl and mix. Drop by large spoonfuls onto a cookie sheet (I use a Pampered Chef stoneware cookie sheet.) Cook at 350 for about 15 minutes - they will not get browned, but be firm to the touch. This is actually a doubled recipe - I get about 36-39 scones.

Let them cool and frost.

For frosting I just use a half stick of very soft butter, a box of 10X sugar, 1 t. of vanilla (I make my own) and enough water to make a smooth frosting.

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The Original Pineapple Scone Recipe

2 c. flour

3 t. baking powder

1/4 c. sugar

add 1/4 c. shortening and mix with your fingers. (My mom used Crisco - I suspect that before that it called for lard.)

then -

Drain 1 small can of crushed pineapple (keep the juice) -

Break 1 egg in 1/4 c. of the drained pineapple juice and beat well.

Add to the batter, and then add the pineapple.

350/15 minutes

These are also frosted when cooled.