I honestly am a huge fan of any kind of fruit in a scone. Be it American wedge scones stuffed with fresh fruit or British scones served with clotted cream and fruit preserves, I’m all over it. The combination of flavors for these particular Mango Almond Wedge Scones came about especially for my dad.
My Pops was born in Northampton, England, attended Oxford University and then worked for the bank of England before we came here to the US as a family for his new job in downtown Washington D.C., so he is very British. When I thought about something fun I could make for him for fathers day, my first thoughts were of scones, but I wanted to do something different from the traditional British scones that are served with clotted cream. I decided I would do an American wedge scone with fruit running through it.
I also wanted these to have more of a cake like texture, not quite as browned on the outside as I usually make scones, (a delicate crust for a delicate flavor profile), so I reduced the heat to 350 and cooked them just a little bit longer at that lower temperature. Let me tell you, the melt in your mouth texture went perfectly with the flavors and these were literally dubbed as “one of the best desserts I have ever made!”
A few tips I like to share with any scone recipe:
- You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and cut it in to cubes or grate it in to the dough when it’s time.
- Wash and slice your fruit early and let it sit on paper towels to let it drain off any excess liquid before folding it in.
- Fold your fruit in to the dough slowly and gently so that you don’t mush it all up. You want it to stay in tact so you get those juicy bursts of fruit when you bite in to it.
- Don’t over-handle this dough – just bring it together gently and pat it in to shape.
- I use a pie slice server to get the wedges up off the surface and on to the baking pan. It works great!
Note, if you are not a fan of almond extract, feel free to replace it in the scone batter and the glaze in equal measurements with vanilla, but oh my goodness the almond makes these scrumptious.
Ingredients:
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking soda
- 2 cups AP flour
- 1/2 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 teaspoon cream of tartar
- 1/4 tsp cinnamon
- 1/2 cup very cold butter cut into small cubes
- 1 cup finely diced mango
Glaze
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 1/2 tsp almond extract
Instructions:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.
- In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a minute. It will get fluffy.
- In a large bowl whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
- Using a pastry blender cut in cold butter cubes.
- Stir in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
- Gently mix in the fresh mango.
- Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form the dough in to a circle and pat it down till it’s about 1-1/2 inches thick.
- Cut each round in to 8 even size wedges and place the wedges on the prepared baking sheet.
- Bake for 20-23 minutes or until the bottoms are just browned.
- To make the glaze, whisk together the powdered sugar, milk and almond extract
- Remove scones from the oven, let sit for five minutes, then drizzle the glaze over the top of each warm scone. Cool and serve!
Mango Almond Scones
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 egg, slightly beaten
- 1/2 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking soda
- 2 cups AP flour
- 1/2 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 teaspoon cream of tartar
- 1/4 tsp cinnamon
- 1/2 cup very cold butter cut into small cubes
- 1 cup finely diced mango
Glaze:
- 1 cup powdered sugar, sifted
- 1/4 cup milk
- 1/2 tsp almond extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.
- In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a minute. It will get fluffy.
- In a large bowl whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
- Using a pastry blender cut in cold butter cubes.
- Stir in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
- Gently mix in the fresh mango.
- Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form the dough in to a circle and pat it down till it’s about 1-1/2 inches thick.
- Cut each round in to 8 even size wedges and place the wedges on the prepared baking sheet.
- Bake for 20-23 minutes or until the bottoms are just browned.
For the glaze:
- Whisk together the powdered sugar, milk and almond extract
- Remove scones from the oven, let sit for five minutes, then drizzle the glaze over the top of each warm scone. Cool and serve!
Notes
- You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and cut it in to cubes or grate it in to the dough when it’s time.
- Wash and slice your fruit early and let it sit on paper towels to let it drain off any excess liquid before folding it in.
- Fold your fruit in to the dough slowly and gently so that you don’t mush it all up. You want it to stay in tact so you get those juicy bursts of fruit when you bite in to it.
- Don’t over-handle this dough – just bring it together gently and pat it in to shape.
- I use a pie slice server to get the wedges up off the surface and on to the baking pan. It works great!
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