Sweet scones are meant to be unhealthy. Don't try to use wholemeal flour for these. They won't be as nice. Use the all purpose flour. Also, don't use brown sugar. Use the crappy white sugar. Trust me, it's worth it. You're not having these every day. You have them once in a great while with a cup of tea, and a spot of jam. Feel free to substitute orange juice for the pineapple juice if you'd like to. It'll be lovely still.
VERY IMPORTANT: Do not combine the wet with the dry ingredients until the oven is heated, the baking sheets are prepared, and you're ready to toss them into the oven. If the dough sits around for too long, the baking soda and baking powder will be spent, and your scones won't rise. Ew.
Pineapple Scones
2 cups all purpose flour
1 TB baking powder
1 ½ tsp baking soda
¼ cup oil
¾ cup pineapple juice
½ cup sugar
Preheat oven to 350F.
Sift the flour, baking powder, and baking soda together. Using a whisk, lightly whip the flour, baking powder, and baking soda together, so that everything is well combined. Combine the oil with the dry ingredients, and stir with a rubber spatula. Stir until all the oil is incorporated with the flour.
In a measuring cup, measure out ¾ cup of pineapple juice. Measure out ½ cup of sugar, and pour it into the pineapple juice. Stir the sugar and juice together. It won't completely dissolve, but do your best to dissolve as much as you can.
When the oven is preheated, set up your baking sheets with parchment paper or silicon baking mats. You need some kind of protection for your baking sheet, because these suckers will STICK. Between the pineapple juice and the sugar, you're dealing with sticky little guys.
Using a rubber spatula, scrape out every last drop of juice and sugar from the measuring cup directly into the flour mixture. Use said rubber spatula to combine the ingredients together well. Don't overwork the mixture, or you'll end up with tough scones, and nobody wants that. Just mix until everything is combined. Don't worry if there are lumps. It will bake out.
Also, don't worry if the dough seems extremely wet and kind of sticky. It's supposed to be.
Using a tablespoon, drop the dough onto your lined baking sheet. Try to space them apart about 1 inch away from each other, so they don't run into each other when they bake.
Bake on the bottom rack at 350F for 14 minutes. When 14 minutes are finished, turn the baking sheet around, and move it to the top rack. Bake for an additional 6 minutes. When the baking is done, remove from the oven, and cool the scones in the baking sheet.
