¾ cup plus 2 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine flour,
⅓ cup sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add pineapple, stirring to combine.
In a small bowl, combine ¾ cup plus 1 tablespoon cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch flower-shaped cutter, cut 14 scones from dough, rerolling scraps as necessary.
Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with remaining 1 teaspoon sugar.
Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Serve warm.
Notes
*We used 365 Everyday Value Sweetened Dried Pineapple, available at Whole Foods Market.