Home Recipes Gluten-Free Mango-Lime Scones

Mango-Lime Scones

Mango-Lime Scones

A mix of tart lime zest and sweet mango flavors a scrumptious gluten-free scone.

Mango-Lime Scones
Serves: 8
  • 2 cups gluten-free all-purpose flour blend, such as Pamela’s
  • ⅓ cup plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon fresh lime zest
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • ½ cup diced ripe mango, divided
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lime zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring well. Add to flour mixture stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Scatter ¼ cup mango over half of dough. Fold other half of dough over mango to enclose it. Gently roll out dough to a ½-inch thickness again. Repeat scattering and folding with remaining ¼ cup mango. Gently roll out dough to a 1-inch thickness.
  6. Using a 2¼-inch round cutter, cut 8 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  7. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops of scones with remaining 1 tablespoon sugar.
  8. Bake until edges are golden brown and wooden pick inserted in the centers comes out clean, 18 to 20 minutes.

Lime Curd
Serves: 1¼ cups
  • ¼ cup unsalted butter
  • 5 large egg yolks
  • ½ cup Key lime juice, such as Nellie and Joe’s
  • ½ cup granulated sugar
  • 1 teaspoon fresh lime zest
  1. In a medium saucepan, melt butter over medium-high heat.
  2. In a medium bowl, combine egg yolks, lime juice, and sugar, whisking until combined. Add melted butter, whisking constantly.
  3. Return mixture to saucepan. Cook over medium heat, whisking constantly until mixture thickens, 2 to 3 minutes.
  4. Immediately pour mixture through a fine mesh sieve into a small heatproof bowl. Add lime zest, stirring until combined. Place a sheet of plastic wrap on the surface of curd to prevent it from forming a skin while cooling.
  5. Refrigerate until very cold, approximately 4 hours, before using. Store in an airtight container in the refrigerator for up to 2 weeks.
For a less tart curd, we recommend using regular lime juice instead of Key lime juice.


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