Irresistibly Fluffy Streusel Scones with a Tropical Pineapple Twist
Imagine starting your day with a warm, tender scone, generously topped with a sweet, crumbly streusel. These aren’t just any scones; they are Streusel Scones, enhanced with a delightful pineapple flavor that adds a unique moistness and subtle tang. While the original recipe highlights the tropical essence of pineapple, these versatile pastries can easily adapt to your preferences. If pineapple isn’t available, a splash of milk can readily substitute, allowing you to infuse your scones with other beloved additions like juicy blueberries, rich chocolate chips, or even dried cranberries for a festive touch. What truly elevates these scones, setting them apart from many others, is their signature streusel topping – a crunchy, sweet crown that provides an exquisite textural contrast to the soft, cake-like interior. This combination creates a truly memorable breakfast or tea-time treat that’s both comforting and exciting.
The Secret to Perfect Scones: Grating Cold Butter into the Dough
Achieving light, flaky scones often comes down to one crucial element: cold butter, and how it’s incorporated into the dough. While a food processor offers a quick method for cutting in butter, you can achieve equally stunning results by hand, without the hassle of extra cleanup. The secret lies in using a large-hole grater to shred cold butter directly into your dry flour mixture. This technique is a game-changer for scone dough for several reasons. Firstly, it ensures the butter is distributed more evenly and finely throughout the flour, preventing large pockets of butter that can lead to dense scones. Secondly, it keeps the butter exceptionally cold, which is vital for developing those desirable flaky layers. As the grated butter melts during baking, it releases steam, creating pockets of air that result in an airy, tender crumb. Minimal handling is key here; you want to work quickly to avoid warming the butter with your hands. After grating, a light toss with a fork or your fingertips is all that’s needed to combine it with the dry ingredients. As with all scone recipes, the precise amount of flour and liquid can vary based on ambient humidity and specific ingredient absorption, so always add liquids gradually until the dough just comes together, maintaining that delicate balance for optimal texture.
The Convenience of Individually Portioned Streusel Scones
One of the best aspects of this streusel scone recipe is the flexibility it offers for baking. Once your scone dough is ready, it should be manageable enough to gently shape into a uniform circle and then cut into neat triangles. This not only makes for attractive, consistent portions but also opens up possibilities for fresh-baked treats anytime. You have the option to bake them immediately for an instant gratification, or, and this is where the real convenience comes in, you can prepare the individual scone portions and freeze them for later. Freezing raw scone dough is an excellent way to ensure you always have a delightful breakfast pastry or afternoon snack ready to go with minimal effort on busy mornings. Simply arrange the cut triangles on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. When a scone craving strikes, you can bake these frozen triangles directly from the freezer, often requiring just a few extra minutes of baking time. This method ensures that each scone you serve is as fresh and delicious as if you had just mixed the dough, making it a perfect solution for meal prepping or entertaining.
Why Streusel Makes All the Difference
While the scone itself is a star, the streusel topping takes these pastries to an entirely new level. This sweet, crumbly mixture of flour, brown sugar, cinnamon, butter, nuts, and coconut provides a crucial textural contrast that elevates the eating experience. The streusel bakes into a golden-brown, slightly crunchy layer that complements the soft, tender interior of the scone. Beyond texture, the streusel also infuses additional flavor, with the warm spice of cinnamon, the rich sweetness of brown sugar, and the delightful chewiness of walnuts or pecans and shredded coconut. It’s not merely a garnish; it’s an integral component that defines the “streusel scone” and transforms a simple pastry into something truly special and indulgent. Keeping the streusel mixture chilled until just before baking helps maintain its crumbly texture, preventing it from melting too quickly into the scone dough.
Recipe
Streusel Scones
Pin Recipe
Equipment
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large hole grater
Ingredients
Streusel
- ⅓ cup all-purpose flour 70 grams
- ⅓ cup lightly packed brown sugar 70 grams
- ¼ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter 42 grams
- ⅓ cup walnuts or pecans chopped, untoasted
- ¼ cup shredded coconut unsweetened or sweetened okay
Scone Dough
- 2 cups all purpose flour 250 to 280 grams
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cold unsalted butter 70 grams
- ⅓ cup granulated sugar 70 grams
- ½ cup crushed pineapple undrained pineapple (4 oz) OR ⅓ cup whole milk
- 1 large egg
- 1 teaspoon vanilla
Instructions
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Preheat your oven to 375 degrees F (190 C). This ensures the oven is at the correct temperature for the scones to rise quickly and achieve a light, airy texture. Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
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Make the Streusel: In a medium mixing bowl, combine ⅓ cup of all-purpose flour, the lightly packed brown sugar, and ground cinnamon. Using a large-holed grater, carefully shred the very cold butter directly over the dry mixture. The colder the butter, the better for a crumbly streusel. With a fork, lightly toss the ingredients together until the butter is mostly incorporated and the mixture is crumbly. Stir in the chopped walnuts or pecans and the shredded coconut. Mix until well combined. Set this streusel mixture aside, preferably in the refrigerator, to keep it cold until needed.
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Make the Scone Dough: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. These dry ingredients are crucial for the scone’s rise and structure. Next, take the remaining cold butter (⅓ cup) and shred it over the dry flour mixture using the same grater. Gently toss with a fork or your fingertips, working quickly to avoid melting the butter, until the mixture resembles coarse crumbs. Then, stir in the granulated sugar.
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In a large liquid measuring cup or a separate small bowl, combine the undrained crushed pineapple, the large egg, and vanilla extract. If you’re opting for a non-pineapple version, simply stir together ⅓ cup of whole milk and vanilla. Pour this liquid mixture into the dry flour mixture. Stir gently with a spoon or your hands just until a cohesive dough forms. The dough should be soft, slightly sticky, and buoyant, but not overly wet. If it appears too dry, add a tiny bit more liquid (milk or a splash of pineapple juice) until it comes together. If it’s excessively sticky, a little extra flour during kneading will help. Remember, overmixing develops gluten, which can make scones tough, so mix just until combined.
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Lightly flour a clean pastry mat or work surface. Carefully dump the scone dough onto the floured surface and gently press it into a rectangular shape. To create more flaky layers, perform a gentle fold: fold the dough into thirds (like a letter), then gently press it down. Rotate the dough 90 degrees and repeat this folding process once more, incorporating any loose flour from the mat as needed. If you’re using alternative add-ins such as frozen blueberries or chocolate chips instead of pineapple, gently knead them into the dough at this stage. Finally, gently shape the dough into a uniform 7-inch circle.
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Generously arrange the chilled streusel topping over the entire surface of the scone dough circle. You may not need to use all of it, depending on your preference for topping coverage. Using a sharp knife or a pastry cutter, cut the circle into six even triangles. For smaller, more delicate scones, you can cut the circle into eight triangles.
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Carefully transfer the desired number of scones onto your prepared parchment-lined baking sheet, leaving some space between each for even baking. For any remaining scone triangles you wish to bake later, place them in a freezer-safe bag or airtight container and freeze them raw. They can be baked directly from frozen (adding a few minutes to the baking time).
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Bake the scones in the preheated oven at 375°F (190°C) for approximately 25 minutes, or until they are golden brown on top and a wooden skewer inserted into the center comes out clean. If baking from frozen, add an additional 5-10 minutes to the baking time. Once baked, remove the scones from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm for the best flavor and texture.
Customizing Your Streusel Scones
While the pineapple and streusel combination is a classic, the beauty of this scone recipe lies in its adaptability. Don’t hesitate to get creative with your additions! If you’re using milk instead of pineapple, consider adding citrus zest for a bright flavor, dried cranberries for a chewy tartness, or even a mix of spices like nutmeg or cardamom for an aromatic twist. Chocolate lovers can stir in various types of chocolate chips – milk, dark, or white – into the dough. Fresh or frozen berries like blueberries, raspberries, or chopped strawberries also make excellent inclusions, adding bursts of juicy flavor. For a richer streusel, you might even consider adding a pinch of cocoa powder or a different type of chopped nut. The possibilities are endless, allowing you to tailor these scones to any occasion or personal taste preference.
Tips for Scone Success
To ensure your streusel scones turn out perfectly every time, keep these essential tips in mind. Firstly, always use cold ingredients, especially the butter. This is paramount for achieving that desirable flaky texture. Work the dough as little as possible to avoid overworking the gluten, which can lead to tough scones. Gentle handling keeps them tender. When mixing the wet and dry ingredients, stir just until combined; a few lumps are perfectly fine. Don’t be afraid to adjust the flour or liquid slightly to get the right dough consistency – it should be soft but not overly sticky. Finally, ensure your oven is fully preheated before baking. A hot oven helps activate the leavening agents quickly, ensuring a good rise and golden crust. Following these simple guidelines will help you achieve beautifully risen, tender, and delicious streusel scones every time.
Serving and Storage Suggestions
These Streusel Scones are best enjoyed warm, fresh from the oven, when their aroma fills your kitchen and their texture is at its peak. They make a fantastic addition to any breakfast spread or brunch, pairing wonderfully with a hot cup of coffee or tea. For an extra touch of indulgence, serve them with a dollop of clotted cream, a spoonful of your favorite fruit jam, or a light drizzle of honey. Leftover baked scones can be stored in an airtight container at room temperature for up to 2-3 days. To reheat, simply warm them gently in the microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through. The streusel might lose a bit of its crispness when stored, but the delicious flavor will remain. For longer storage, frozen baked scones can be reheated directly from frozen in a moderate oven until thoroughly warmed.
Whether you’re making them for a special occasion or simply to treat yourself, these pineapple streusel scones are a delightful baking project with a delicious reward. Their blend of tender crumb, tropical flavor, and irresistible crunchy topping makes them a standout pastry. Enjoy the process of creating these wonderful treats and savor every delicious bite!
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