Pineapple & Cinnamon Drop Scones
This delicious pineapple and cinnamon drop scones will surely become a family favorite. It has all the check marks; it is easy, quick, low in calories and most importantly, delicious. If you’re unable to find semi-dried pineapple juice at the store, here is the one I ordered a few weeks ago. It turned out really good.
Pineapple-Cinnamon Drop Scones
A quick nutritious breakfast that is sure to impress. Cut down on calories and fat by using pineapple juice as a flavor enhancer.
- 1 cup self-rising wholewheat flour
- 1 cup self-rising white flour
- 1/2 cup semi-dried pineapples chopped
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
- 1 1/4 cup pineapple juice
- 1 egg replace egg substitute
Preheat a griddle or heavy frying pan. Measure the wholewheat flour into a medium bowl. Sift the white flour into the bowl, add the cinnamon and sugar. Mix and make well in the center.
Add the egg/egg substitute with half of the pineapple juice. Slowly incorporate the surrounding flour to make a smooth batter. Beat in the remaining juice with the chopped pineapple.
Lightly oil the griddle or pan. Drop tablespoons of the batter onto the surface, leaving them until they bubble and the bubbles begin to burst.
Turn the drop scones with a spatula and cook until the underside is golden brown. Keep the cooked scones warm and moist by wrapping them in a warmed napkin while continuing to cook other batches.
Drop scones do not keep well and are best eaten freshly cooked. Other semi-dried fruit, such as apricots or pears, can be used in place of the pineapple.
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