Mango And White Chocolate 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 AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400°
• Chop the dried mango into about 1/2 inch pieces using knife or kitchen scissors, place in a small bowl. Cover mangoes with hot water (from the tap is fine). Let mangoes sit while prepping other steps. (For instructions on using unsweetened dried or fresh mango, see notes 1 - 2.)
• Mix the flour, sugar, salt and baking powder together in a medium bowl.
• Add the white chocolate chips to the flour mixture. Drain the mangoes and squeeze out some of the moisture. The mangoes should still be wet but not dripping. Add the mangoes to the flour mixture. Pour the cream into the flour mixture.
• Stir the mixture together with a wooden spoon. Once the cream has been absorbed, you can use your hands to help incorporate any dry flour into the dough if necessary. Dough should still be shaggy (not a smooth ball).
• Place a piece of parchment paper on a baking sheet (see note 3). Place dough in the middle of the baking sheet, and use your hands to press the dough into a disk about 8 inches across and 1 inch tall.
• Cut the disk into 8 wedges with a large knife. If the dough is sticking to your knife, dip your knife in flour before cutting. Spread each piece at least 1 inch apart on the baking sheet.
• Bake for 15 minutes or until the edges of the scones are lightly browned. Let cool on baking sheet before eating.

STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
• Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
• Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
• Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.