Method For the sweet scone dough: place flour, salt and icing sugar into a basin. Work in butter. Beat egg in cup and add milk. Add to flour mixture to make soft dough. Knead lightly, roll to about 0.5cm thickess, cut into 8cm circles. For the topping: melt butter in a seamless sponge roll pan. Add drained pineapple slices with cherry in centre of each. Top each with a circle of sweet scone dough. For the pineapple caramel syrup: combine and bring to the boil the reserved pineapple juice, sugar and lemon juice. Pour over the pineapple topped dough. Bake in moderate oven (190°C) about 25 minutes. Serve warm, upside-down, with a topping of cream or ice cream.