Pineapple Upside-Down Scones
These Pineapple Upside-Down Scones are for everyone out there that loves a sweet treat first thing in the morning. Although, this time you actually have a valid excuse to indulge yourself. They’re decadent enough to be made for dessert, of course, but are still quite simple to be served for a brunch or light breakfast. I took the classic old-fashioned cake that everyone loves, and turned it into your new favorite way to scone. All of our mornings will never be the same, including mine, and something tells me that we’ll be making them over and over again…or is that just me?
If you plan on making these ahead of time for a brunch or party, you can assemble them up to the part where you make the scones and lay them into the pan. Then just cover with plastic wrap and chill until ready to bake. On the day you plan on baking them, you can take the pan out of the fridge and allow to come to room temperature while the oven preheats and then just bake as directed.
Pineapple Upside-Down Scones
Equipment
- Mixing bowl
- Round biscuit cutter
- Jumbo muffin pan
Ingredients
Topping:
- 5 tablespoons unsalted butter melted
- 6 tablespoons packed light brown sugar
- 6 slices canned pineapple drained
- 6 maraschino cherries
Scones:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsalted butter cold and diced
- 1 large egg
- 1/2 cup buttermilk plus 1 tablespoon
- 1/2 cup pineapple preserves for serving
Instructions
- Preheat oven to 400°F. Divide the melted butter among each of the six cavities of a large muffin pan. Sprinkle each with a tablespoon of brown sugar and press a pineapple slice into each. Place a cherry in the center, and set pan aside.
- To make the scones, in a large bowl, whisk together the flour, baking powder, sugar and salt. Add the butter and rub with your fingers until coarse crumbs form.
- In a glass measuring cup, whisk together the buttermilk (with the tablespoon) and the egg. Make a well in the center of the bowl and pour in the wet ingredients. Gently stir with a wooden spoon until the mixture comes together to form a shaggy dough. Dump out onto a lightly floured work surface and knead about 2 times or so, quickly, to bring it together. Roll out to 3/4-inch in thickness and cut with a 4-inch round cutter. Place a scone on top of each pineapple slice in the prepared pan. Bring the scraps of dough together and reroll once more to cut out the remaining scones as needed.
- Bake until golden brown and the scones have puffed up, about 18 to 20 minutes. Remove from the oven and run a small offset spatula or knife along the edges of each scone. Place a baking sheet over the pan and immediately flip over to invert the scones out while they’re still warm. Serve warm with jam or butter on the side. Enjoy!
