Percy pineapples

Makes 8 portions

Prep time – 30 minutes | cooking time – 30 minutes | soaking time – overnight


  • 150g plain flour
  • 150g self-raising flour
  • 5g baking powder
  • 130g unsalted butter
  • 1 lemon, zested
  • 1 orange, zested
  • 3g ground nutmeg
  • 100g dried pineapple
  • 60g dried cranberries
  • 140g sultanas
  • 25g fresh pinapple
  • 100g honey
  • 50g dark brown sugar
  • 1 egg
  • 50g buttermilk
  • 1 fruit teabag


  • Steep the teabag in a bowl of boiling water and add 50g honey and all the dried fruits – leave to soak overnight
  • Preheat the oven to 160˚C
  • Trim and cut the pineapple into chunks and toss with the remaining honey and brown sugar – roast for 10-15 minutes, make sure they do not burn
  • Take the pineapple out of the oven and allow to cool – reserve the juice for glazing later, leave the oven at 160˚C
  • Rub butter into the flour until a crumb
  • Drain the soaked fruits and add with the citrus zests to the mix
  • Whisk the buttermilk and egg together and add to the dry mix
  • On a floured table roll out and shape into 8 circles
  • Press pieces of roasted pineapple into the center of each circle
  • Place on a greased baking sheet and bake for 10 minutes
  • Remove from the oven and brush with the reserved pineapple juice – return to oven and bake for 5 minutes by which time they should be golden


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