The hints of sweet fruit and bright ginger are divine when incorporated in a fresh batch of scones. While this recipe was developed using gluten-free flour, we have included notes below on how to make these luscious treats with conventional all-purpose flour.
- 2½ cups gluten-free all-purpose flour blend for baking*
- ¼ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup ¼-inch diced fresh ripe mango
- 3 tablespoons chopped crystallized ginger
- ⅓ cup plus 1 teaspoon cold heavy whipping cream, divided
- 3 large eggs, divided
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in mango and crystallized ginger.
- In a small bowl, whisk together ⅓ cup cold cream and 2 large eggs. Add cream mixture to flour mixture, stirring until a dough begins to form. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface*, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch round cutter dipped in flour*, cut 9 scones from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together remaining egg and remaining 1 teaspoon cream. Brush tops of scones with egg mixture.
- Bake until scones are lightly golden brown, 12 to 14 minutes. Let cool on baking sheet for approximately 5 minutes. Serve warm or at room temperature.
Make-Ahead Tip: Freeze raw scones on parchment-lined baking sheet. Transfer frozen scones to an airtight freezer bag for longer storage, up to 3 months. Just before serving, bake frozen scones without thawing, according to recipe instructions and allowing a few extra minutes for proper browning and doneness.