Pineapple Spice Scones
Nutritional breakdown
| Energy: | 230 Kcals |
| Protein: | 3.7g |
| Total carbohydrate: | 33.4g |
| Of which sugars: | 10.8g |
| Total fat: | 10g |
| Of which saturates: | 5g |
| Fibre: | 1.3g |
| Salt: | 0.5g |
Notes:
The recipe gives the option of either butter or margarine -- for the analysis butter has been used.
Ingredients
350g (12oz) plain flour
75g (3oz) plus 15ml (1tbsp) sugar, divided
2¼ tsp baking powder
½ tsp baking soda
pinch salt
110g (4oz) butter or margarine, softened
227g can DOLE® Tropical Gold Pineapple chunks
5ml (1 tsp) vanilla extract
milk
3 tbsp almonds, finely chopped
½ tsp ground cinnamon
Instructions
Heat oven 200C (400F) Gas 6.
Mix
together flour, 75g (3oz) sugar, baking powder, baking soda, and salt in bowl. Rub in butter with until mixture resembles coarse crumbs. Make well in centre. Stir in the pineapple chunks with the juice and vanilla until dry ingredients are just moistened.
On
a lightly floured surface, knead dough gently. Pat dough to 1/2-inch thickness. Cut with floured 6cm (2½ inch) cutter.
Place
on a greased baking sheet and brush the tops with milk.
Combine
almonds, remaining 1 tablespoon sugar and cinnamon. Sprinkle evenly over tops of scones. Bake for 12 to 15 minutes. Serve warm.
