The second thing I made with the candied fruit I was given by Paradise was these scones. I really don’t think I would change anything about them, the flavors all go together really well. Two thumbs way up!

This recipe makes two batches of scones. You can easily halve it, if desired, cook them all, or freeze one batch and bake the other. If you freeze the dough and just want one scone at a time, just take one frozen scone out for the length of time it takes your toaster oven to heat to 400, and experiment with length of time. (You generally don’t want a toaster oven turned as high as a regular oven – something (having the heating elements closer?) about it makes the toaster oven cook MUCH faster, and things are likely to burn at the full temperature.)

Ingredients:

• 4 cups all-purpose flour
• 2/3 cup packed dark brown sugar, plus extra for sprinkling
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup cold butter
• 2 cups whipping cream
• 1 package maple bacon (it’s just there, next to the regular bacon and low sodium bacon and every other kind of bacon – look around!)
• 1 8 ounce package Paradise Candied Pineapple

Chop the butter into 1/2″ cubes, throw the cubes in a bowl, and put in the freezer. Line two baking sheets with parchment and set aside.

Cut the bacon into small pieces and cook until browned and crispy. My preferred technique is to cut the bacon with kitchen shears right into a pan on the stove. Drain off the grease and set aside on some paper towel to dry further.

Preheat your oven to 450 degrees.

Stir together the flour, brown sugar, baking powder, and salt. Take the butter out of the freezer and stir it into the flour mixture. Using your hands, squeeze each cube of butter until flat, making almost a leaf of butter. Continue until all the butter has been squeezed thin. This will help your scones be flaky. Stir in the bacon and pineapple.

Pour in the cream and stir until just evenly moistened. It may be easier to keep using your hands, and you’re going to have to use them again in a minute, so you might as well.

Divide the dough in half and turn out half onto each of the parchment-lined pans you prepared earlier. Shape each half into a rough circle about 3/4″ thick, pressing and patting it to the right shape. Sprinkle a few spoonfuls of brown sugar over each disc. Cut both discs into 8 even parts and separate each segment, giving them room to grow during baking. (I didn’t do the brown sugar until they were cut, but it probably is easier if you do it while they’re still one big thing.)

Bake 20-22 minutes, rotating pans once in the middle, or until browned and firm.

I’m really pleased with these! Everything about them was delicious. Thanks again to Paradise for the fruit!

PS: If you want to know what I googled while writing this post, it is this.

Brown Sugar Scones with Maple Bacon and Candied Pineapple

• 4 cups all-purpose flour
• 2/3 cup packed dark brown sugar, plus extra for sprinkling
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup cold butter
• 2 cups whipping cream
• 1 package maple bacon
• 1 8 ounce package Paradise Candied Pineapple

Chop the butter into 1/2″ cubes, throw the cubes in a bowl, and put in the freezer. Line two baking sheets with parchment and set aside.

Cut the bacon into small pieces and cook until browned and crispy. Drain off the grease and set aside on some paper towel to dry further.

Preheat your oven to 450 degrees.

Stir together the flour, brown sugar, baking powder, and salt. Take the butter out of the freezer and stir it into the flour mixture. Using your hands, squeeze each cube of butter until flat and thin. Stir in the bacon and pineapple. Pour in the cream and stir until just evenly moistened.

Divide the dough in half and turn out half onto each of the parchment-lined pans you prepared earlier. Shape each half into a rough circle about 3/4″ thick, pressing and patting it to the right shape. Sprinkle the top of each with a few spoonfuls of brown sugar, patting it gently into the top. Cut both discs into 8 even parts and separate each segment, giving them room to grow during baking.

Bake 20-22 minutes, rotating pans once in the middle, or until browned and firm.