All this baking. As if there wasn’t enough junk food in the house, I feel the need to bake and cook and cook and bake, just because it is satisfying to make something that is pretty and tastes good. Just to prove to myself I can, I guess.
After scoring on mangoes at Safeway (2 for $1!), I soon realized I had gotten way too many and I had let them slip away from me, quickly heading to cross the line of unsalvageability. Thinking quickly, I peeled them and cored them (to the best of my ability… I have never had the patience to actually properly cut a mango), chunked them and threw the flesh into a ziploc bag.
Now, what do I do with all this mostly-mushy mango? Bake them! Of course.
I stumbled upon a recipe for mango scones and adapted it to my own liking. What I like most about this recipe is that it is a basic formula for scones, leaving it up to me to add whatever delightful things I want to the mix. Perfect. Unique, and warm, unlike the current state of everything in my house. Winter in Oregon.
from Tasty Kitchen
- 2 cups flour
- 1/4 cup white sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 5 Tbsp cold butter
- 1 cup heavy cream
- 1/2 cup mango, peeled and chopped
- 1 egg
Preheat oven to 375 degrees. Lightly spray a cookie sheet.
Combine first four ingredients and mix.
Cut in butter with a fork until the mixture becomes crumbly. Stir in cream, mango, and a good squirt (about a tablespoon) of honey.
Knead dough on a well-floured surface with well-floured hangs 5 or 6 times. Depending on how ripe the mango, the dough may be fairly sticky until you get it kneaded. Form the dough into a circle about 1/2″ thick. Cut in to 8 equal triangles and place on prepared pan.
Lightly beat egg and add another good squirt of honey to the egg mixture. Brush tops of scones. Or, if you don’t have a pastry brush (as I don’t!), dipping a metal teaspoon into the mixture and then using the back of the spoon to apply the egg wash works nicely.
Bake 15 minutes or until golden brown.