Mango Cream Scones
Brighten your mornings with these tender and indulgent Mango Cream Scones, a tropical twist on the classic favorite. Bursting with juicy chunks of fresh mango and enriched with velvety heavy cream, these golden scones are perfectly balanced between soft and flaky. Prepared with simple pantry staples, cold butter, and a touch of vanilla, their melt-in-your-mouth texture is irresistibly satisfying. Topped with a sprinkle of coarse sugar for a delightful crunch, they bake to perfection in under 20 minutes. Whether served warm with clotted cream, fresh mango slices, or enjoyed on their own, these tropical scones are an easy yet impressive addition to your breakfast or afternoon tea spread. Perfect for mango lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 1 cup Fresh mango, diced
- 0.75 cup Heavy cream, chilled
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk or cream (for brushing)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the diced mango, ensuring the pieces are evenly distributed.
In a separate small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and stir gently until a soft dough forms. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with milk or cream and, if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serve warm or at room temperature, optionally with clotted cream or additional fresh mango slices.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 55.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 222 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
