This post may contain affiliate links. Please read my disclosure.
I think I mentioned, a couple weeks ago,that I have been playing around with some scone recipes recently and this is another one that I really loved. I made them the night before and they were still really good the next day. The recipe is just about the same as my Blueberry Scones that I share a couple weeks ago. Next week, I will be sharing my Maple Pecan Scones with a Maple Glaze. YUM!
2 cups AP flour (plus more for kneading)
1/3 cups sugar
1 tbl baking powder
5 tbls cold butter, cut into to small cubes
1/2-3/4 cup half and half (whole milk or heavy cream work well too)
1 cup diced mango (fresh or frozen)
turbinado sugar, opt
Preheat oven to 400. Prepare a baking sheet with non-stick cookie sheet. In a medium bowl, combine flour, sugar, and baking powder. Cut in butter with pastry blender or fork until crumbly. Stir in half and half. Gently fold in diced mango.
On a lightly floured surface, knead dough 5 or 6 times. Roll dough into a 1/2-inch thick circle.** Cut into eight triangles (I use my pizza cutter). Place dough triangles on prepared pan. Brush tops with a little half and half and sprinkle with turbinado sugar (or granulated sugar).
Bake for 15-20 minutes or until golden brown.
**Or divide dough in half and make two smaller circles. Cut into 8 triangles each. This makes a nice size for taking to a brunch potluck or if you are having a lot of other food.
Join the Club!
Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.
And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.