Grilled Shortcakes with Pineapple
- 2 3/4 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons Rumford Baking Powder
- 3/4 cup cold butter cut up
- 2 large eggs, beaten
- 1 (8-ounce) container sour cream
- 1 tablespoon vanilla extract
- For pineapple:
- 1/4 cup butter melted
- 1/4 cup brown sugar
- 2 tablespoons coconut rum
- One fresh pineapple cut into 8 rings
Heat oven to 450 degrees F.
Combine flour, sugar, and Rumford Baking Powder in a large bowl; cut butter into mixture with a pastry blender until crumbly. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/4 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop). Bake 12- 15 minutes or until golden.
Split each shortcake in half horizontally. Combine butter, brown sugar and rum mixing well. Brush mixture onto pineapple slices and shortcakes. Grill pineapple and shortcakes about 3 minutes or just until warmed and grill marks appear.
Top with vanilla ice cream and caramel sauce, if desired.