Pineapple Scones With Pineapple Elderflower Jam and Candied Walnuts
It's no secret to my family that I love cake. One of my favorite cakes is pineapple upside down cake. There is something so delicious with the butter caramelized slices of pineapple and rich cake combination. This recipe is inspired by the tropical flavors of Vietnam where pineapples are sweet and delicious. While I love to cook and bake, I can't eat cake every day! These scones are worth the effort plus they freeze well. Elderflower syrup is made with elderflowers infused in a simple syrup with fresh lemon zest.
In a food processor, pulse half of the pineapple to a coarse purée.
Add the purée to a medium saucepan along with the rest of the pineapple chunks, the sugars, elderflower concentrate, lime juice and 1 whole star anise pod. Stir to combine.
Bring to a boil and reduce heat to low. Continue cooking until the liquid reduces and the jam thickens, about an hour. Stir occasionally to avoid burning. Remove the star anise pod. Transfer to a jar and store in the refrigerator for up to 3 weeks.
Remove the coconut oil from the freezer and chop finely with a sharp knife. In a food processor, combine the flour, sugar, baking powder and salt. Add the chopped frozen coconut oil and pulse until until the mixture is crumbly. Pour flour mixture into a medium bowl. Add the chopped walnuts, coconut milk and vanilla to the dry ingredients and stir until mixture is moistened and holds together. Be careful not to over mix the dough.
To make drop scones – Drop by ¼ cup spoonfuls of dough onto a parchment-lined baking sheet, spacing apart, to make eight scones. Top each scone with a large spoonful of pineapple jam and some extra walnuts. Drop another ¼ cup spoonful of dough on top of the pineapple jam and pinch top and bottom together to contain the jam.
Bake the scones in a preheated 350°F oven for about 30 minutes until golden brown, rotating the baking sheet from front to back halfway through baking.
Scones are best served warm. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
makes 8 scones
- 1 medium ripe pineapple, peeled, cored and cut into small chunks
- ½ cup organic cane sugar
- ¼ cup elderflower concentrate
- the juice of 1 lime
- 1 whole star anise
- 3 cups flour
- ¾ cup organic cane sugar
- ½ cup refined coconut oil, freeze until solid
- 2 tsp baking power
- ½ tsp salt
- ½ cup chopped Trader Joes candied walnuts
- 1 13.5 oz can of coconut milk
- 1 tsp vanilla