Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 5 ounces dried sweetened mango
Wet Ingredients
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scones.
- Prepare Mango: Chop the dried mango into approximately ½ inch pieces using a knife or kitchen scissors and place them in a small bowl. Cover the mango pieces with hot tap water and let them soak while you prepare the rest of the ingredients. This softens the mango and enhances their flavor.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder to evenly combine the dry components of your dough.
- Add White Chocolate and Mango: Add the white chocolate chips to the dry mixture. Drain the soaked mango pieces, squeezing out excess moisture so they are wet but not dripping, then fold them into the flour mixture.
- Combine with Cream: Pour the heavy cream over the flour and add-ins mixture. Stir with a wooden spoon until the cream is mostly absorbed and the dough begins to come together. Use your hands if needed to incorporate any remaining dry flour, but do not overwork. The dough should be shaggy and loose, not smooth.
- Shape Dough: Place a piece of parchment paper on a baking sheet. Transfer the dough to the center and gently press it into a disk about 8 inches in diameter and 1 inch thick using your hands.
- Cut Scones: Using a large knife (dipped in flour to prevent sticking), cut the dough disk into 8 equal wedges. Separate the wedges by at least 1 inch on the baking sheet to allow for even baking.
- Bake: Bake the scones in the preheated oven for 15 minutes, or until the edges are lightly browned and the scones are cooked through.
- Cool and Serve: Remove the baking sheet from the oven and allow the scones to cool before serving to let them firm up slightly and enhance their texture.
Notes
- The recipe calls for dried sweetened mango, which can be substituted with unsweetened dried mango soaked in additional cream or water to balance sweetness, or fresh diced mango for a more moist texture but may alter baking time slightly.
- Be careful not to over-soak the mango to prevent excess moisture in the dough, which can affect the scone texture.
- Using parchment paper prevents sticking and makes for easier cleanup.
- Press the dough gently to avoid overworking, which keeps the scones tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
