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This is an easy, delicious brunch dish.
4 tablespoons (2 ounces) unsalted butter
1 tablespoon (3/4 ounce) light corn syrup
1 tablespoon (1/2 ounce) water
3/4 cup (5 5/8 ounces) brown sugar
8 pineapple rings
8 maraschino cherries (optional)
King Arthur Flour Cream Tea Scone mix or Piña Colada Scone Mix (either one is fine!), dough made according to "drop scone" directions on package.
Preheat the oven to 375°F. Lightly grease a scone pan or a 9" cake pan.
Melt the butter in a small saucepan, and add the corn syrup, water, and brown sugar. Bring to a boil and simmer until the sugar is dissolved and the mixture thickens slightly, about 3 minutes, stirring constantly.
Pour into the prepared pan, dividing syrup equally among the sections if you're using a scone pan. Immediately press pineapple rings into the syrup, squeezing them to fit if you're using a scone pan. Place cherries in the center of each ring.
Drop the scone dough into the pan. Use your wet fingers to gently spread the dough evenly into the pan. Bake for 25 to 30 minutes; the top will be lightly browned, with syrup bubbling around the edges. (If you're using a 9" cake pan, bake for 35 to 40 minutes.) Remove from the oven, and let sit for 5 minutes before turning out onto a serving platter. Serve warm. Yield: 8 scones.