These scones are simple to make and are ready in about 30 minutes! Can be made with fresh or dried mango.
- 2 cups all-purpose flour
- 1 cup heavy cream
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup white chocolate chips
- 5 ounces dried sweetened mango (see notes 1 – 2 )
- Preheat oven to 400°
- Chop the dried mango into about 1/2 inch pieces using knife or kitchen scissors, place in a small bowl. Cover mangoes with hot water (from the tap is fine). Let mangoes sit while prepping other steps. (For instructions on using unsweetened dried or fresh mango, see notes 1 – 2.)
- Mix the flour, sugar, salt and baking powder together in a medium bowl.
- Add the white chocolate chips to the flour mixture. Drain the mangoes and squeeze out some of the moisture. The mangoes should still be wet but not dripping. Add the mangoes to the flour mixture. Pour the cream into the flour mixture.
- Stir the mixture together with a wooden spoon. Once the cream has been absorbed, you can use your hands to help incorporate any dry flour into the dough if necessary. Dough should still be shaggy (not a smooth ball).
- Place a piece of parchment paper on a baking sheet (see note 3). Place dough in the middle of the baking sheet, and use your hands to press the dough into a disk about 8 inches across and 1 inch tall.
- Cut the disk into 8 wedges with a large knife. If the dough is sticking to your knife, dip your knife in flour before cutting. Spread each piece at least 1 inch apart on the baking sheet.
- Bake for 15 minutes or until the edges of the scones are lightly browned. Let cool on baking sheet before eating.
- You can substitute 4 ounces unsweetened dried mango for the 5 ounces sweetened mango (the sweetened mango is heavier due to the added sugar). The mango pieces will be slightly chewier and the overall scone will be less sweet.
- You can also substitute 1 cup chopped fresh mango for the dried mango, but try to use mango that is not overly ripe to avoid making the scones soggy. If using fresh mango skip the soaking step and just add the chopped fresh mango after mixing the dry ingredients. Using fresh mango, the texture of the scone will be somewhat softer and the mango flavor less pronounced.
- If you don’t have parchment paper, you can form the disk and cut the scones on a floured surface then transfer pieces onto a greased baking sheet.
- Store the scones in an airtight container at room temperature for 1 – 2 days, or freeze, tightly wrapped, for 2 – 3 months.
Keywords: mango scones, white chocolate scones, mango white chocolate scones