Curry Pineapple Scones

Name: Curry Pineapple Scones
Yield: Makes 16
Cuisine: Singaporean
Ingredients: 4¼ cups (510 g) all-purpose flour, plus more for dusting; 1 cup (222 g) water; 1-inch knob ginger root, peeled and sliced ¼ inch thick; ½ cup (75 g) golden raisins; 2¼ teaspoons Madras curry powder; 1 tablespoon + 1 teaspoon baking powder; 2 teaspoons sea salt; 2 tablespoons granulated sugar; Curry Glaze; ¾ cup (180 g) heavy whipping cream; 4 large eggs; 1½ cups (342 g) unsalted butter, cut into ¼-inch cubes and chilled; ½ cup (100 g) candied pineapple

Preparation info

Makes
16

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Cecilia was inspired to create these scones by Singapore rice noodles. The flavor combinations are close to her childhood memories.

Ingredients

½ cup (100 g) candied pineapple
½ cup (75

Asia
Singapore
South East Asia
Vegetarian
Bread

Method

Combine candied pineapple, raisins, and sliced ginger in a small saucepan over medium heat. Cover with water and bring to a simmer. Remove from heat and cover to rehydrate fruit. Set aside to cool.

Strain fruit and set aside, discarding ginger. Return liquid to a small saucepan over medium heat and cook until reduced to ¼