Pineapple Upside-Down Scones
- 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
- Heat the oven to 375 degrees F. Lightly grease a scone pan or a 9-inch 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-inch 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
Recipe and photo used with permission from: King Arthur Flour