Cheese And Pineapple Scones Recipes

PINEAPPLE SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs.
• In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until golden brown.

PINEAPPLE PECAN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight. , Just before serving, roll cheese ball in remaining pecans. Serve with crackers.

PINEAPPLE SCONES RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F (190°C). In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet. Bake 15 to 20 minutes in the preheated oven, until golden brown.

PINEAPPLE SCONES

Steps:

• 1. Drain crushed pineapple setting aside 1/4 cup of juice for each batch you decide to make.
• 2. Break 1 (one) egg into the pineapple juice and beat well.
• 3. Add to the rest of the ingredients and stir until well blended.
• 4. Place on greased cookie sheet. Make them approximately 1 (one) inch wide and 4 (four) inches long.
• 5. Bake at 425 degrees approximately 15 min or when turning nice golden brown. Do not overcook.
• 6. Frost with drizzle of confectioners sugar mixed with a little bit of milk to a thin consistency

CHEESE AND PINEAPPLE SCONES

Steps:

• Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper.
• Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs.
• Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough.
• Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray.
• Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.