Mango-Ginger Scones

Mango-Ginger Scones

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.

Mango-Ginger Scones
Serves: 9 scones
 
Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream and egg mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together remaining egg and remaining 1 teaspoon cream. Brush tops of scones with egg mixture.
  6. 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.
Notes
*We used Bob’s Red Mill Gluten Free1to1 Baking Flour.

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.