Almond Flour Blueberry Scones with Hot Sauce Caramel Pineapple

Position a rack in the center of the oven and preheat to 175°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, whisk together almond-flour, white-sugar, baking-powder, and salt until evenly combined.

Add cold butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining. Work fast—the cold butter is your friend.

In a small bowl, beat the egg with vanilla-extract. Pour into the flour-butter mixture and fold with a spatula until a shaggy dough forms. Do not overmix.

Add blueberries and fold gently until just distributed. The dough will be sticky; that is correct.

Turn the dough onto the prepared baking sheet. With floured hands, pat into a rough 6-inch disc, about 1 inch thick. It does not need to be perfect—rustic is the vibe.

Using a sharp knife or bench scraper, cut the disc into 6 wedges and separate them slightly, spacing about 2 inches apart on the sheet.

Bake for 22-25 minutes, until the scones are set and the edges are lightly golden. They will firm up as they cool. Let rest on the pan for 5 minutes before moving.

While the scones bake, set a small saucepan over medium heat. Add butter and let it melt, foaming slightly.

Add white-sugar and stir continuously as it melts into the butter, about 2 minutes. You want a loose amber caramel, not a hard candy—keep it moving.

Add diced pineapple and a pinch of salt. Cook 6-8 minutes, stirring occasionally, until the pineapple softens and the caramel thickens and coats the fruit. The edges should be lightly caramelized but the pineapple still holds its shape.

Remove from heat and stir in hot-sauce. Taste: you want sweet, tangy, and a real heat hit. Adjust with more hot-sauce if you want more fire. Let cool for 2 minutes—it will thicken as it rests.

Transfer scones to a serving plate. Spoon the hot sauce caramel pineapple generously over each scone, letting the glossy sauce drip down the sides.

Serve immediately while the scones are still warm and the pineapple topping is pourable. These are legitimately great fresh; leftovers hold for 2 days in an airtight container at room temperature.