by Margaux Sky

Created on: January 24, 2009   Last Updated: April 06, 2011

Here is my recipe for fabulous scones. There are 2 different kinds Pineapple Cream Cheese Scones and Blueberry Scones. They're so delicious. The pineapple and cream cheese make a wonderful combination and beautiful flavor. Blueberries are always a popular fruit in just about anything. They're very easy to make and very popular to eat. If you'd prefer making only one batch, just cut the recipe ingredients in half. Enjoy!

Pineapple Cream Cheese Scones/Blueberry Scones

2 cups vanilla yogurt

2 teaspoons baking soda

2 tablespoons baking powder

1 teaspoon salt

1 cup brown sugar

1 cup powdered sugar

1-1/2 lbs. of butter

7 cups all-purpose flour

1 fresh pineapple (peeled and cored)

1 lb. cream cheese

2 cups blueberries

Preheat oven to 350.

Generously butter 2 large baking sheets.

Take a fresh pineapple; peel and core it. Chop approximately 3/4 of the pineapple into bite size chunks and put into a large bowl.

Take 1 pound of cream cheese and break it into bite-sized chunks and add it to the pineapple. Put the bowl aside.

Put the blueberries in another bowl and put to the side.

In a medium bowl mix well:

2 cups vanilla yogurt

2 teaspoons baking soda

In a large bowl mix well:

2 tablespoons baking powder

1 teaspoon salt

1 cup brown sugar (packed)

1 cup powdered sugar

7 cups all-purpose flour

Once the flour mixture is well mixed add:

1-1/2 pounds of butter (cold or room temperature-but not melted)

Cut the butter into the flour mixture (with your hands is best-use non-powdered latex gloves) until it's well kneaded into the size of peas or smaller.

Now add the:

yogurt/baking soda mixture to the flour mixture.

With a spatula or spoon, mix very well.

Yes, it's a moist dough.

That's how you want it. Mix it all very well.

Section the dough into two portions:

Add one portion of the dough to the pineapple/cream cheese and the other portion of dough to the blueberries. Mix the dough into the fruits very well and distribute the fruits evenly throughout the dough.

Let's begin with the pineapple/cream cheese scones.

On your board or counter, put a 1/2 to 3/4 cup of flour. Spread it out, but not too thin, just enough that you can plop the pineapple/cream cheese dough onto it and know the wet dough won't settle into the counter. Plop the dough onto the floured counter (or board).

Now, add more flour (about 1 tablespoon) to the top; just enough that your hands don't stick to the dough as you GENTLY press it down.Press gently into a circle that stands about 1 inch high.

Add a light bit of flour to your hands to keep from sticking.

(Put a pile of flour on the side; you'll need it for dipping the knife into it because the center of the dough will still be wet.)

Now, slice as though you're slicing a pie - into pie slices - triangular shape. If the knife gets sticky and wet, slide it through the excess flour you have on the side-each time. You ought to get 10-12 scones from this batch.

Slide a knife under each piece to transport it to the pan.

Place the scones on one of the buttered baking sheets (placing them opposite directions next to each other-about an inch apart).

Repeat this entire process with the Blueberry Scones.

Bake in a hot 350 oven for approximately 18-20 minutes.

Ovens vary, so consider them finished when you put a toothpick in to test for doneness and it comes out clean.

FROSTING

For both batches of Scones (unless you like heavy frosting)

1 box of Powdered Sugar

Heavy Manufacturing Cream

Vanilla (optional)

In a bowl, combine the powdered sugar and slowly add the heavy cream and mix to the desired thickness of frosting. Add the vanilla for extra flavor, if you so desire.

Spread on hot scones and it will seep into the scone.

Delicious!

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