Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, 1⁄3 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add pineapple, stirring to combine.

In a small bowl, stir together 3⁄4 cup plus 1 tablespoon cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add

more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 21⁄4-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary.

Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream, and sprinkle with remaining 1 teaspoon sugar.

Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.

*We used 365 Everyday Value Sweetened Dried Pineapple.