Prep 15 mins
Cook 20 mins
A home-baked goody that is scrumptious served with a fresh pot of tea or coffee for a leisurely weekend breakfast. Come to think of it, these scones are so quick and easy to put together that they could be part of a 'special' breakfast any day of the week. You decide.
- 2 cups flour, plus additional flour for kneading
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1 cup dried mango, chopped into dice the size of raisins
- 8 ounces Greek yogurt
- 1⁄2 cup 10% cream, plus extra to brush on scones
Sweet Buttery Topping
- 4 tablespoons butter, softened
- 2 tablespoons corn syrup (light or dark)
- Preheat oven to 375 degrees F.
- Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Mix with a fork. Add mangoes and stir to coat with flour.
- Combine yoghurt and cream and mix into flour mixture with fork until dough becomes thick and hard to stir. Using hand, knead the sticky dough in the bowl, turning and pressing the dough to incorporate the flour. Add more flour if you need it, a tablespoon at a time, until surface of dough is smooth, soft and no longer sticky.
- On a lightly floured surface, flatten the dough with your fingers to a 1/2 inch thick and, using a water glass, cut out circles from the dough mixture. Gather scraps and repeat until all the dough has been used.
- Place scones on ungreased baking sheet, leaving some room in between for them to rise as they bake, and brush lightly with some of the 10% cream.
- Bake 15-20 minutes, or until scones are golden brown. Serve warm with Sweet Buttery Topping.
- To make Sweet Buttery Topping: Beat topping ingredients together and pack into a pretty ramekin to serve. Refrigerate slightly if too soft.
I love scones. I love dried mango. And in this recipe I loved the combination of both. Because of the inclusion of cream and yogurt, I didn't find this dry at all, which most scones are prone to. Not this one! It made for a light breakfast, with strawberry jam.
These scones were so delightful! What a genius flavour combination of the exotic sour-sweet mango and the spicy wintery cinnamon and allspice. We just loved it! YUM!
The texture of the scones is fluffy and cakey with a nice crunch to the top. They baked up beautifully in the time stated and were lovely to eat the next day, too.
My only changes were to make half the recipe which yielded only 5 small scones and to reduce the salt by half. Also I added the yogurt bit by bit and after having added about 2 oz the dough was so wet that I could hardly handle it, so I didnt add any more.
The buttery topping went well with the scones and in its plainness was the perfect pairing to their complex flavours.
THANK YOU SO MUCH for sharing this great creation with us and GOOD LUCK in the contest! :)
Made for RSC #18 May 2012.
I can't call them scones, Sweet biscuits maybe? The texture was more like a biscuit, I know that's similar but other scones I've had are yummier not sure how to describe the difference? My 7 year old loved them, but not my 5 year old. I did love that it's Greek Yogurt and no butter in the ingredients! They seem healthier except for the white flour and cream. I didn't have dried mango but had a bag of tropical trail mix that no one was eating. I cut up the big pieces Mango and Papaya, even the almonds. The raisins, golden raisins and cranberries and banana chips I soaked in raspberry tea that I brewed to bring them back to life. Not sure it helped the banana chips but was great for the other three. I didn't have enough Greek Yogurt so some was lite sour cream. Serving with sweet butter was a nice simple touch. I could tell My husband wasn't to fond of these but still ate them, my expectations were lower since they seemed healthier, he just knows I have made better scones- of course those had butter in them! I sprinkled Sugar in the Raw on top- I love the sparkle and crunch. I might make these again. I loved the allspice and cinnamon in them! They may need tweaking and a new name for my family :) thanks!