When these pineapple rosemary scone cakes were eaten by five food bloggers, they got great reviews. Fluffy. Not too sweet. Tender. Moist. A great combination with the rosemary and pineapple.
Yes, they’re scones. But, they’re also like a small cake. There’s a tad bit of crunch on the exterior. And, the crispy from the pearl sugar is unexpected.
These scones were made for photography. Yes, just perfection. During the ‘Food Photo Workshop’ co-hosted and taught by Kita of Girl Carnivore and me, we incorporated everything we made and ate into our photo shoots. This shoot was orchestrated by Christie of Girls Can Grill, and Rosemary, who’s still deciding what her blog name will be. They styled it whimsically and just perfectly. Accompanying this breakfast were cool and creamy fruit and granola parfaits with delicious yogurt from Cabot Cheese!
Hey, want more pineapple…then here you go! An amazing recipe for crunchy pineapple blueberry slaw!
If you can't find pearl sugar, there are a couple of options: 1. Chop up cubed sugar 2. Use regular granulated The pearl sugar adds a textural excitement to the recipe.
If you can't find pearl sugar, there are a couple of options:
1. Chop up cubed sugar
2. Use regular granulated
The pearl sugar adds a textural excitement to the recipe.