Scones Biscuits in Usa with Vanilla Bean and Mango Jam
Indulge in the perfect blend of buttery richness and tropical sweetness with these American-style scone biscuits infused with fragrant vanilla bean and paired with a luscious homemade mango jam. This easy-to-follow recipe combines flaky, golden scones with the natural sweetness of ripe mangoes, cooked down with a hint of lemon juice for a bright and tangy spread. The scones are brushed with an egg glaze for a beautiful finish and feature real vanilla bean seeds, elevating their aroma and flavor. Ready in under an hour, these versatile treats are ideal for brunch spreads, tea-time gatherings, or as a delightful breakfast option. Serve warm for maximum melt-in-your-mouth texture and pair with the vibrant mango jam for a tropical twist that's irresistibly satisfying.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 Vanilla bean (scraped seeds)
- 0.75 cup Heavy cream
- 1 Egg (lightly beaten, for brushing)
- 2 cups Fresh mango (peeled and diced)
- 0.5 cups Granulated sugar (for mango jam)
- 1 tablespoon Lemon juice
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, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Scrape the seeds from the vanilla bean and mix them into the dry ingredients.
Add the heavy cream and gently stir until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
Using a biscuit cutter or round cutter, cut out scones from the dough and place them on the prepared baking sheet. Gather scraps, gently reshape, and cut out additional scones.
Brush the tops of the scones with the beaten egg for a golden glaze.
Bake for 15-18 minutes until the scones are golden brown and cooked through. Allow them to cool slightly on a wire rack.
While the scones are baking, prepare the mango jam. In a small saucepan, combine the diced mango, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 10-12 minutes until the mango softens and the mixture thickens.
Remove the mango jam from heat and let cool to room temperature. Transfer to a jar or bowl for serving.
Serve the scones warm or at room temperature with the vanilla bean flavor shining through and mango jam on the side.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 25.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 111 mg | 2% | |
*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.
