Pineapple Tart Scones by Aflouryspace

Ingredients

• 250g all-purpose flour
• 120g butter, cubed and frozen
• 100g sugar
• 2.5 tsp baking powder
• 0.5 tsp salt
• 1 dash cinnamon
• 120ml heavy cream
• 1 egg
• 1.5 tsp vanilla extract
• 150g pineapple tart filling
• 2 tbsp heavy cream (for brushing)

Instructions

1. Preheat your oven to 200°C (400°F).
2. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
3. Add the frozen, cubed butter to the dry ingredients and cut it into the flour until the mixture resembles coarse crumbs.
4. Whisk together the heavy cream, egg, and vanilla in a separate small bowl
5. Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to overwork the dough.
6. Divide the dough and shape into flat discs, placing a portion of pineapple filling in the center of each.
7. Fold the dough over the filling to seal, and brush the tops with the additional heavy cream
8. Bake for 20-22 minutes until the tops are lightly browned.
9. Remove from the oven and cool on a wire rack before serving.