Pineapple Upside-Down Biscuits
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
60g butter, at room temperature
10 maraschino cherries
uncooked scone dough (we make up a basic cake mix - we've found through trial and error that it works better.)
Preheat the oven to Gas Mk 6.
Grease 10 cups of a muffin tin.
Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well.
Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.
Spoon some cake mix into each cup on top of sugar and pineapple mixture.
Spoon 1 teaspoon reserved pineapple juice over each cake.
Bake for 12 to 15 minutes, or until golden.
Cool for 2 minutes.
Invert the pan onto a plate to release the biscuits.