Tag-Archive for ◊ scones ◊

10 May 2019 Tropical Mango Scones

It takes a lot to get true mango flavor in baked goods.  This scone recipe manages it but it does require mango in three different forms: crushed freeze-dried mango, dried mango, and diced frozen mango. Then throw in a bit of coconut and a bit of lime zest and you have a Tropical Mango Scone. You also have to add an egg. An egg? In a scone? I am usually a scone purist. No eggs! But I’ll make an exception, just this one time, because it works in this recipe.

The original recipe only called for frozen mango, which is interesting in itself. I’d never baked with frozen mango. I didn’t think it would work, but it did! I added the freeze-dried mango (always available at Trader Joe’s, and now starting to show up in main stream grocery stores) and the dried mango (available everywhere) to boost the flavor.

Tropical Mango Scones

  • 2 cups (260g) all-purpose flour
  • approx. 20 grams (less than one ounce) freeze-dried mango crushed to a fine powder
  • ½ cup sweetened flaked coconut
  • ½ cup diced dried mango
  • ½ cup sugar + additional teaspoon sugar (divided use)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • zest of 2 limes
  • ½ cup butter, frozen
  • ½ cup heavy cream + additional 1-2 Tablespoons (divided use)
  • 1 egg
  • 1  teaspoon vanilla
  • ½ cup dried mango, diced
  • 1 cup frozen mango, diced into ¼ inch chunks
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, crushed freeze-dried mango, flaked coconut, diced dried mango, sugar, lime zest, baking powder and salt in a large bowl. Stir well to combine.
  4. In another bowl combine ½ cup heavy cream, egg, and vanilla and whisk until combined.
  5. GRATE the frozen butter into the flour mixture then, using a fork, stir the butter into the flour mixture until well combined.
  6. Drizzle the cream-egg-vanilla mixture over the flour-butter mixture. Using the fork, combine the ingredients into a cohesive ball, this may take awhile. If the mixture is too dry, work a little extra cream into the mixture.
  7. Gently fold in the frozen mango mini-chunks.
  8. Divide the dough in half. If necessary sprinkle with a bit of flour. Shape the dough into a circle about the size of a salad plate.
  9. Place onto one side of prepared baking sheet
  10. Using a sharp knife or a pizza cutter, divide dough into six equal pieces.
  11. Repeat with remaining dough in bowl (SEE NOTE BELOW).
  12. Brush tops of scones with the additional 1-2 heavy cream, then sprinkle with additional 1 teaspoon sugar.
  13. Bake for 18-20 minutes.
  14. Remove from oven and share 🙂

NOTE: The second half of the dough can be placed on a plate and frozen for later baking. No need to defrost before baking. Just place on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar. Might need to bake 2-4 more minutes.

Thank you for stopping by my kitchen today!

02 May 2010 Strawberry Oatmeal Scones
 |  Category: Breads, Breakfast & Brunch  | Tags: , , ,  | Leave a Comment

My daughter Abby insisted I post these.  She said they are delicious.  She’s a wonderful girl, but unfortunately suffering from dormfooditis.  Nevertheless, these scones are good, and they do look pretty.  They’d be good with a mother’s day cup of tea, don’t you think?

Scones are not supposed to be sweet, and not supposed to resemble a muffin, and these don’t.  They have the right texture for a true English scone. Next time though, I will put a bit more sugar in them, and a bit less nutmeg.  (I love nutmeg, so I was a bit overgenerous, and the scones ended up with a bit of an unappetizing yellow tinge.)

Here’s where I found this recipe… Adapted from Joy the Baker, originally from Baking: From My Home to Yours by Dorie Greenspan.

Strawberry Oatmeal Scones

1 egg
1/2 cup buttermilk
1 2/3 cups all purpose flour
1 1/3 cups old fashioned rolled oats
1/3 cup sugar (next time I might use 1/2 cup)
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
1 cup fresh strawberries, chopped
1/2 cup plus 2 T unsalted butter, cold, cut into small pieces

Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper.

Whisk together the egg and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl. Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs. Add in the chopped strawberries. Pour in the buttermilk mixture and stir with a fork until the mixture comes together in one hairy ball (be careful not to squish too many strawberries). Place the dough on an ungreased baking sheet and pat into a disk about the size of a dinner plate and  1 1/2 inches thick. Cut the dough, like a pie or a pizza, into about 8 or 12 wedges.  Pull wedges apart, so there is about 1 inch between each slice.

At this point scones can be refrigerated to bake later, or frozen to be baked much later.  Place in preheated 400 degree oven  and bake for approximately 20 minutes until golden brown (25 minutes if frozen–do not defrost before baking). Transfer to a wire rack to cool about 10 minutes before serving.

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