Pineapple Upside-Down Scones - Powerful Handmade site

Pineapple Upside-Down Scones

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Pineapple Upside-Down Scones

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Easy to organize the usage of a scone combine as the bottom, those upside-down scones are a happy trade for breakfast or brunch.

At a look

Prep
Bake
Total
Yield
eight scones

Ingredients

  • 1/four cup (four tablespoons) unsalted butter
  • 1 tablespoon gentle corn syrup
  • 1 tablespoon water
  • three/four cup brown sugar
  • eight pineapple rings
  • eight maraschino cherries (non-compulsory)
  • King Arthur Flour Vanilla Cream Scone Mix or Toasted Coconut Scone Mix (both one is okay!), dough made in step with “drop scone” instructions on package deal.

  • 2 oz unsalted butter
  • three/four ounce gentle corn syrup
  • 1/2 ounce water
  • five five/eight oz brown sugar
  • eight pineapple rings
  • eight maraschino cherries (non-compulsory)
  • King Arthur Flour Vanilla Cream Scone Mix or Toasted Coconut Scone Mix (both one is okay!), dough made in step with “drop scone” instructions on package deal.

  • 57g unsalted butter
  • 21g gentle corn syrup
  • 14g water
  • 159g brown sugar
  • eight pineapple rings
  • eight maraschino cherries (non-compulsory)
  • King Arthur Flour Vanilla Cream Scone Mix or Toasted Coconut Scone Mix (both one is okay!), dough made in step with “drop scone” instructions on package deal.

Instructions

  1. Preheat the oven to 375°F. Lightly grease a scone pan or a nine” cake pan.
  2. Melt the butter in a small saucepan, and upload the corn syrup, water, and brown sugar.
  3. Bring to a boil and simmer till the sugar is dissolved and the combination thickens quite, about three mins, stirring continuously.
  4. Pour into the ready pan, dividing syrup similarly some of the sections if you are the usage of a scone pan. Immediately press pineapple rings into the syrup, squeezing them to suit if you are the usage of a scone pan. Place cherries within the heart of each and every ring.
  5. Drop the scone dough into the pan. Use your rainy palms to softly unfold the dough frivolously into the pan.
  6. Bake for 25 to 30 mins; the highest shall be flippantly browned, with syrup effervescent across the edges. (If you are the usage of a nine” cake pan, bake for 35 to 40 mins.)
  7. Remove from the oven, and let take a seat for five mins earlier than turning out onto a serving platter. Serve heat.
  8. Store, well-wrapped, at room temperature for three days.
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