Bakery Style Mango Scones Food

BAKERY STYLE MANGO SCONES

Steps:

• Preheat oven to 400° F.
• In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. Mix well; set aside.
• Add cold butter in very small pieces (I like to use a cheese grater and grate the butter directly into the mixing bowl).
• Use a fork or pastry blender to combine butter with dry ingredients.
• Add beaten egg and half & half or light cream. Mix just until combined.
• Fold in chopped mango.
• Transfer dough to a lightly floured surface; form it into an 8 inch disc. Cut into 8 equal wedges and place wedges on an ungreased baking sheet.
• Bake at 400° for 15 minutes or until golden brown.
• Cool 10 minutes on baking sheet, then remove to a wire rack to cool completely.
• Once cool, combine icing ingredients and drizzle scones with icing as desired.

MANGO CREAM SCONES

Steps:

• 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.