Wedding Day Scones

I included a tropical menu for my brides because a. lot of them forget that they are not only planning a wedding day, but they are also about to go on a fabulous vacation with the love of their life - their honeymoon!! The tea blend I serve to brides is also a tropical blend of kiwi, papaya and mango with hints of coconut. Theses scones have a little bit of pineapple which you can also substitute for any dried fruit of your choice. Apricots or peaches would be just as tasty! I always serve with some preserves or lemon curd but honestly, these scones are so light and delicious all by themselves, I think I only want to serve them with some clotted cream or with some fresh fruit on the side! Your choice but either way, these will be one of your favorite scones! Enjoy!

2 1/2 cups all purpose flour 1/2 cup sugar

1 teaspoon baking powder 1/2 teaspoon salt

1/2 cup butter, softened 1 (3 oz) package cream cheese, softened

1 cup chopped dried pineapple (or fruit of your choice) 1/3 cup heavy cream

Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt.

Using a pastry blender, cut in butter until mixture is crumbly. Add cream cheese and pineapple, stirring just until the dry ingredients are moistened. On a lightly floured surface, roll dough out to 3/4” thickness. Using a 2 1/2” wedding bell cookie cutter (I just used a round cookie cutter), cut scones and place them on prepared baking sheet. Bake 13-15 minutes or until golden brown.