October 2005
Pineapple Ginger Scone Cookies

This is THE recipe I am going to enter in the next Emeril's cookie contest!  It's THAT good!
A mixture of two recipes I tried that weren't quite right....
You can make it with ANY dried fruit actually. 
I have used a crasin-golden raisin mix, currants, and dried cranberries alone but dried pineapple is THE best.
The candied ginger is what makes the recipe.  If you are not familiar with it - look for it in the spice aisle (you may have to go to a specialty Spice Shop).
It comes in chunks that look like the picture below.  Chop 3-4 chunks fine with a knife to make the 2 tablespoons for the recipe.

• 2 cups unbleached flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon powdered ginger
• 1/2 cup cold butter cut up into pieces
• 1/2 cup dried pineapple chopped
• 2 tablespoons candied ginger chopped fine
• 1/4 cup cream
• 1 egg beaten

Preheat oven to 350 degrees F.

Using a food processor, combine first four ingredients. 
Add butter chunks and pulse till mixture resembles coarse meal. 
Add dried pineapple and candied ginger.  Pulse a couple of times to mix.
Combine beaten egg and cream.  With processor on low add all at once and process until soft dough forms.

Drop onto parchment paper lined cookie sheets by the teaspoon full (I use a 1 oz metal scoop from Pampered Chef).

Bake for 10 minutes.  Cool on rack.  Makes about 3 dozen.

You can also use this dough as a regular scone recipe - knead a couple of times on a floured surface, pat it out and cut into triangles.  Bake in 450 degree oven for about 10 minutes.

back to Jere's Recipe Page