Sift the flour and the salt through a fine sieve. Melt the butter.
Whisk together the eggs and the sugar. Fold the flour and baking powder into the eggs and sugar and mix until smooth and thick. Whisk together the Greek yogurt and the milk and then gradually add to the batter mixture. Once incorporated and the mixture is smooth, add the salt and the melted butter.
Allow the batter to rest whilst you prepare and cook the pineapple.
Scrape the seeds from the vanilla pod. Remove the skin from the pineapple and cut it into quarters. Remove the tough core from the centre and then cut the pineapple into chunks.
In a stainless steel pan, melt the sugar until you have a dark caramel. Remove the pan from the heat and add the pineapple to the pan. Coat the pineapple with the caramel, returning the pan to the heat if the caramel begins to solidify. Add the cinnamon and the vanilla seeds and make sure they are mixed in well.
To cook the drop scones: heat a frying pan or blini pan over a very low heat. Add a splash of sunflower oil and then, using a table spoon or a piping bag, add the batter to the pan and cook in the hot oil until one side is golden brown. Turn over and repeat until the scone is cooked through.
Serve the scone immediately with a dusting of icing sugar, some caramelised pineapple and a dollop of Greek yogurt.
«Replace the pineapple in this recipe with fresh seasonal berries for a very quick dessert or brunch dish.»