Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the granulated sugar and crushed pineapple, ensuring the pineapple is evenly distributed.
5. In a separate bowl, whisk together the milk and vanilla extract until well combined.
6. Pour the milk mixture into the flour mixture and stir gently until just combined. Be careful not to overmix, as this will affect the texture.
7. Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together.
8. Shape the dough into a circle, about 1-inch thick. Cut the circle into 8 wedges, like a pizza.
9. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 18-20 minutes, or until golden brown on top.
11. Remove from the oven and let the scones cool for a few minutes on the baking sheet.
12. Dust the warm scones with powdered sugar before serving. Enjoy them warm or at room temperature!