Inspired by the classic pineapple upside cake from the 1950s and 60s, these scones are easy to make and even easier to eat! We think the acidity of pineapples was made to be paired with sweet caramel sauce.
This scone recipe is egg free, which means if you or someone you know has an egg allergy they don’t have to miss out on these pineapple scones.
Pineapple Scones with Homemade Caramel Sauce
For this recipe, I used fresh pineapple, cubed and crushed to release more of the fruit flavors. However, if fresh pineapple is not in season where you are, crushed pineapple from a can works just as well. If you wanted to maximize and tweak the flavor of your pineapple, consider grilling it in thick-cut slices prior to cooking. This can be a great way to boost the flavor going into your scones if your pineapple is not quite ripe.
You may find when you add your pineapple to your dough that it makes the dough too moist. If this occurs, simply add a little more self-raising flour. (If you can’t get your hands on self-raising flour, that’s okay. Make your own by using flour and a generous helping of baking powder and pinch of salt). You should aim to get your dough back to the consistency it was prior to adding the pineapple. A tablespoon or two should be plenty.
If you’ve had bad luck with caramel sauce in the past, fear not! This caramel sauce is one of the easiest out there and only uses four ingredients. Even so, the most common problem people run into when making caramel glazes or sauces is allowing the sugar to burn, which will result in a bitter and unpleasant taste. So long as you keep an eye out and have your burner on low heat, you’ve got this.
While making the caramel sauce is optional, it really adds to the taste of your pineapple scones and is well worth it for the extra flavor it brings to this treat. If you happen to have a little more glaze than you need, no problem! Pour the sauce into an airtight container in the fridge and use later as an ice cream topping.
Make your pineapple scones in advance by freezing them in an airtight container. Caramel sauce can also be made a few days in advance and stored in the fridge until needed. When you’re ready to serve, simply defrost the pineapple scones the night before and heat up caramel glaze in the microwave or on the stovetop. Drizzle over the top of your scones for a decadent treat.
If you or someone you love isn’t a fan of caramel, you can make this recipe without the sauce. The scones are still delicious and make for a wonderful twist on your regular scone. In the place of caramel, you might like to serve freshly whipped cream and jam. As pineapple is a sweet and yet somewhat acidic fruit, I would suggest avoiding citrus jams. Instead, balance the acidity with a sweeter jam such as strawberry.
Tea and Scone Pairings
Like all scones, pineapple scones pair wonderfully with tea! Here are a few of our suggestions for a blend to enjoy with this recipe.
Pineapple Pop Herbal Tea – The grassy rooibos base of this tea is paired with real pineapple pieces to create a balanced and refreshing brew.
Stargazer Caramel Maté Chai – This slightly smoky blend uses maté tea to create a thoughtful blend perfect for enjoying with your pineapple scones. With more caffeine than black tea, this blend is a great morning brew.
Coconut Ginger Soother Herbal Tea – The coconut, ginger, and cinnamon of this blend have the perfect amount of spiciness and sweetness to become your new favorite.
Hello Sunshine Herbal Tea – This cuppa is full of delight with maple flavor, cinnamon, and turmeric. While not, perhaps, an obvious choice to pair with pineapple scones, this wonderful pick-me-up tea actually works well with this recipe. Give it a go!
Abundance Blend Green Tea – Keep the freshness of your pineapple scones going with this fresh green tea blended with refreshing and tasty passionfruit and elderflower.
Caramel Pineapple Scones
Makes approximately 15 scones
For the scones:
- 3 cups self-raising flour*
- 1/3 cup butter, chilled and cubed
- 1 cup full-fat milk
- 1 cup crushed (or fresh) pineapple
- 1 teaspoon full-fat milk (for basting)
- 1 cup firmly packed brown sugar
- 1/2 cup butter
- 1/4 cup full-fat milk
- 1/2 cup fresh, chilled cream
- 1 teaspoon vanilla essence (optional)
- 1 tablespoon granulated sugar (optional)
Preheat your oven to 400F.
Sift flour into a large bowl, then add chilled and cubed butter. Using a pastry blender or the tips of your fingers, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the center of your flour mixture and add milk. Using a flat-bladed knife, mix the ingredients until just combined. Using a flat-bladed knife will assist in ensuring your dough isn’t overworked.
Add pineapple and mix evenly through dough using the knife. Add a little more flour if needed.
Sprinkle your countertop with plain flour and turn out the dough. Knead gently until smooth. Do not knead for long or scones will turn out dense and tough.
Line a baking tray with parchment paper. Using either a scone cutter or your hands, shape your dough into your desired shape, either wedge or round. Place on a baking tray and pat down to 3/4-inch thickness.
Use a basting brush or your fingertips to sprinkle a little extra milk on the tops of scones. This will assist in the tops becoming crispy and golden when cooking.
Bake for 20-25 minutes until scones have risen and are golden on top.
While scones are cooling, make your caramel sauce. Add brown sugar, butter, and milk into a saucepan on the stovetop.
With the burner on low, stir the mixture until butter and milk have dissolved the sugar.
Raise the heat to medium and bring mixture to a gentle boil, stirring frequently.
Reduce heat and allow the mixture to simmer for another 5 minutes until thickened. Pour into a heat-proof jug or jar and allow to cool.
Whipped Cream (Optional)
While caramel and scones are cooling, make whipped cream by adding chilled cream, sugar, and vanilla essence into a small bowl. With an electric beater, beat on high for 2-3 minutes until the cream forms soft peaks.
Once the caramel and scones have cooled, drizzle caramel over scones, set a dollop of cream on the side, and serve. Enjoy!
* You can make your own self-raising flour by adding 1 teaspoon of baking powder and a pinch of salt to each cup of flour.