August 2020 - Teas The Season

Recipes

Fresh Peach and Raspberry Turnovers – Peach Part 2

August 31, 2020
In Fresh Peach Scones – Peach Part 1, https://teastheseason3.com/fresh-peach-scones-peaches-part-1/ I shared that I was gifted a bag of fresh peaches. I had several cups to use in recipes and decided to use up some items around the freezer and prepare a second piece of deliciousness for you. Welcome to Fresh Peach and Raspberry Turnovers – Peach Part 2.

So I found myself with all these peaches, some raspberries and some puff pastry that I needed to use up. This is a simple and quick recipe. Here’s what you will need so let’s go through the steps
Ingredients
- 1 package of puff pastry
- Fresh peaches
- Fresh Raspberries
- Brown sugar
- Lemon
- Cinnamon
- Egg
- Crystal Sanding Sugar
Let’s Talk Puff Pastry

If you haven’t used puff pastry before, get ready for some fun. This ends up looking elegant and complex but is really one of the easiest products to use. Don’t be intimidated – you can’t go wrong with this.

Puff pastry is made up of flour and butter, folded and folded into layers. During the baking process, steam creates the puff and flakiness.

You will want to keep your puff pastry in the freezer when you are not using it. I will put it in my refrigerator the night before I am preparing to use it. If you leave it at room temperature, it will take about 30 minutes from frozen to something you can work with. I like to work with it chilled. Of this brand, each box has 2 layers of puff pastry folded into thirds. Take them out of the box and let them come to room temperature. You will unfold the pastry and depending on your recipe, you may roll it out a little more, shape it or cut it into designs. Anywhere from chicken pot pie, cookies, sausage rolls https://teastheseason3.com/puff-pastry-sausage-rolls/ or turnovers. The ideas are endless, so give it a try!

Preparing The Filling

Prepare the peaches by cutting them into small bite size pieces. You can leave the skin on your peaches or peel them – completely up to you. Similar to the Fresh Peach Scone recipe, you will use 1 1/2 cup of cut peaches and 3/4 cup of fresh raspberries. To this you will add brown sugar, lemon juice and cinnamon. This will begin to macerate the fruit.

Prepping the Puff Pastry

Allow the puff pastry to slightly come to room temperature, being careful not to let it get warm. Remember, its full of butter and you want this to still be cool to touch.

Unfold the pastry and on a lightly floured surface, roll into a 9 x 9 inch rectangle, closing the seams in the pastry. Your pastry will feel slightly stiff when you being to roll, but it will loosen up as you work with it.

You can make your turnovers any size. I chose to go with a 3 inch square. This recipe will give you 9 turnovers per sheet, 18 per package of puff pastry.

Putting The Turnovers Together

Here is how you put the turnovers together. Very easy. Take one piece of the pastry and roll out to help loosen the pastry. Take 1 teaspoon of your filling, place on one side of the puff pastry. Don’t over fill your turnover. One teaspoon may seem like a little filling but its actually just enough.

With a little water, wet the sides of the pastry. This will act as a glue to hold the pieces together. Fold over the pastry and seal the edges. You want to try and not have a leaking turnover but as you can see, I didn’t make it. They will still turn out delicious however.

Finishing Up The Turnovers

Take your finished turnovers and place on a prepared baking sheet. I use a silicon pad but you can also use parchment paper. The turnovers will puff up but not really spread.

Take a knife and cut three slits in the top of each turnover. This will allow the steam to escape during baking. Take the egg and make an egg wash. Beat the egg and one tablespoon of water in a small bowl. Brush the tops of the turnovers. Sprinkle with the Crystal Sanding Sugar.

Bake in a preheated 400 degree oven until golden brown. Allow the turnovers to cool – the filling will be steaming hot, so be careful.

You can make these ahead of time, freeze unbaked and then just bake as outlined in the recipe. Or freeze them baked.

So here are some freshly baked turnovers and you can see. I did exactly what I said to be careful of – I overfilled my turnovers. They spilled over during the baking process but were still delicious.

So a couple of these fresh warm turnovers with a fresh cup of tea was perfect for some time in my thinking chair. A moment to reflect and enjoy the outcome of my baking. That’s Fresh Peach and Raspberry Turnovers – Peach Part 2!
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5 from 9 votes

Fresh Peach and Raspberry Turnovers

This easy turnover is made with puff pastry and takes advantage of the seasons great fresh peaches and raspberries.

Course Dessert
Keyword Fresh Peach and Raspberry Turnovers, Fresh Peaches and Raspberries, Puff Pastry Turnovers

Prep Time 25 minutes
Cook Time 15 minutes
Cooling 10 minutes
Total Time 50 minutes

Servings 18 turnovers

Ingredients
1 tbsp light brown sugar
½ tsp cinnamon
1 tbsp lemon juice
1½ cups fresh peaches, cut up
1 cup fresh raspberries
1 pkg puff pastry Will have two sheets in the package. Each sheet will yield 9 small turnovers
1 egg
crystal sanding sugar

Instructions
In a separate bowl prepare the peaches. Cut into small pieces. You can peel if you want. Add raspberries.
Add the light brown sugar, cinnamon and lemon juice. Mix well. Set aside.
Allow the puff pastry to come to room temperature.
On a lightly floured surface, open the sheet of puff pastry, making a 9 x 9 inch rectangle.
Cut the pastry into 3 inch square pieces. This will yield 9 squares. Both sheets will yield 18 squares.
Roll out each square to help loosen up the pastry.
Take the prepared fruit and place 1 teaspoon of filling on one half of the pastry square.
Fold over the square into the triangular turnover shape, sealing the edges with water.
Take a knife and put two to three slits on the top of the turnover to help relieve steam.
Place the turnovers on a prepared baking sheet, using a silicon pad or parchment paper.
Take the egg and 1 teaspoon of water for an egg wash. Apply to the turnovers.
Sprinkle the turnover with crystal sanding sugar.
Preheat oven to 400° and bake for 15-18 minutes or until golden brown.
Remove from oven and allow to cool on baking sheet. °

Notes
Unbaked turnovers can be frozen. Bring to room temperature and bake as above.
Baked turnovers can be frozen. Allow to freeze in a single layer. Then transfer to container. Bring turnovers to room temperature and then warm in 350 degree oven.
This recipe was adapted from https://www.justataste.com/easy-peach-turnovers-recipe/
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Beth 74 Comments
Recipes

Fresh Peach Scones – Peaches Part 1

August 24, 2020
I love fresh peaches. You know the kind, so full of flavor and juicy that they drip down your arm while you are eating them. I don’t usually get my hands on this kind of peach but I was blessed to have a friend give me a bag of fresh peaches from a tree. I was delighted. Beautiful and fragrant, I was ready to try a couple new recipes. Welcome to Fresh Peach Scones – Peaches Part 1.

Fresh fruit scones are little more challenging, depending on the moisture in fruit. Remember my Fresh Strawberry Cream Scones post https://teastheseason3.com/strawberry-cream-scones/. Challenges and do-overs with lessons learned to share. So I headed into this baking with some expectations. I reviewed several different recipes and techniques as well as using the Strawberry Cream Scone recipe. Here’s what I came up with.

Scone Ingredients
- All purpose flour
- Light brown sugar
- Baking powder
- Salt
- Eggs
- Cream
- Vanilla
- Fresh peaches
- Powdered sugar
Preparing the Peaches

The first thing I did was peel the peaches. Now I normally would blanch the peaches to remove the skin. These peaches had some damaged skin, so I decided to peel them. I still came up with plenty of peaches for several recipes – at least 2 batches of scones this time around.

Prepare your peaches (generally 2-3 depending on the size). Set aside.

Fresh Cut Peaches

Prepare the liquid ingredients

Measure out 3/4 cup of cream. Add two eggs and vanilla. Whisk together and set aside as well.

Liquid Ingredients

Preparing the butter

As with any scone, you want your butter to be unsalted and chilled. I like to cut up my butter in small cubes and place it back into the refrigerator until I am ready to put into the scone dough.

Preparing the dough

I used my food processor for these scones. You can certainly do them by hand if you prefer. If you use the food processor, you need to be very careful not to over process – otherwise it will become sticky and that will be a “do-over” batch of scones.

In the food processor bowl, place your flour, light brown sugar, baking powder, and salt. Pulse to combine.

Dry Ingredients

Now add the chilled butter and pulse to combine until you have small pea sized pieces of butter. Don’t over process here.

Take your liquid mixture and pour into the food processor. Pulse until slightly combine. This is the critical step where you do not want to over process or it will become a gooey mess (lesson learned here). Turn out onto a lightly floured surface and mix in peaches by hand.

You can add your peaches into the food processor when you add your liquid. However, pulse gently and still turn out onto a floured surface and knead to bring them together. These peaches will be much smaller than if you just hand mixed them in. I did this for the square cut scones but do prefer the hand mixed version.

Fresh Peach Scone with Hand Mixed Peaches

Knead slightly and form into an 8 inch round. Cut into 8 – 10 scones. I think this dough looks gorgeous with all the fresh peaches throughout.

8 inch round

For the square scones, form the dough into a 6 x 12 inch rectangle. Cut into 8 – 3 x 3 squares.

Place the scones on a prepared baking sheet. Use either a silicon pad or parchment paper. Place in the freezer for 20 minutes prior to baking.

Baking and finishing the scones

Bake the scones in a 425 degree preheated oven for 15 – 20 minutes or until light golden brown. The smell is amazing. Allow the scones to cool on a baking rack for at least 20 minutes or until cool enough to glaze.

Square Scones

Prepare the glaze by using powdered sugar, vanilla and cream. Mix together well until the glaze runs in a steady stream from your whisk or spoon. Drizzle over the scones using a piping bag or freezer bag. Or if you want, just drizzle with a spoon.
Finished Glazed Scones
These scones can be made ahead and frozen unbaked. Freeze them in a baking sheet. Once completely frozen, you can stack in a container. Bake according to the recipe. Or freeze the baked scones and when you are ready to enjoy, bring to room temperature and heat in a 350 degree oven until warm. You will want to store your baked scones in the refrigerator if they are not eaten all at once!

Oh my goodness – my double batch of peach scones

Fresh Peach Scones are a delicious treat that can be enjoyed as a breakfast scone or any time.

This is the first recipe of my fresh peach adventure – Fresh Peach Scones – Part 1. Stay tuned for Part 2 where I make another delicious and easy recipe from these beautiful fresh peaches. Enjoy!

Fresh Peach Scones – ready for tea
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Fresh Peach Scones

These are delicious and tender fresh peach scones. Presented in two shapes – traditional wedge or a square, these scones are great for a breakfast tea. Can be frozen as well.

Course Scones
Keyword afternoon tea scones, Fresh Peach Scones, Fresh Peaches

Prep Time 25 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 1 hour

Servings 10 scones

Ingredients
3 cups all purpose flour
½ cup light brown sugar
1½ tbsp baking powder
½ tsp salt
¾ cup unsalted butter, cold and cubed
2 large eggs
¾ cup heavy cream
1 tsp vanilla
1½ cup fresh peaches, chopped and peeled You can leave the skin on if you prefer.
Vanilla Glaze
1 cup powdered sugar
1 tsp vanilla
2-3 tbsp cream may need to add more if not glaze consistency

Instructions
Prepare peaches and set aside
Cube butter and place in refrigerator to keep cold.
In a bowl, mix cream, eggs, and vanilla. Set aside.
In food processor bowl, place flour, brown sugar, baking powder and salt. Pulse to mix.
Take cold butter and place in food processor. Pulse till cut in and forms small pea sized pieces of butter.
Add cream, egg and vanilla mixture. Pulse until begins to form dough. Do not over process.
Turn dough mixture out onto floured surface. Add prepared peaches and gently knead to mix. Dough will feel moist.
Form into an 8 inch round. Cut into 8-10 wedges.
Prepare the baking sheet with a silicon pad or parchment paper.
Place the scones on the prepared baking sheet and chill in freezer for 20 minutes. This allows the scone to firm up prior to baking.
Preheat oven to 425°.
Bake the chilled scones for 15-20 minutes or until golden brown. These scones will slightly spread.
Remove and allows to cool for 20 minutes prior to glazing.
MAKING SQUARE SCONES
Prepare as above.
Add peaches in with the dough in the food processor. Pulse to combine. Do not over process.
Turn dough out onto floured surface and slightly knead.
Press the dough into a 6×12 rectangle. Cut into 8 squares, 3×3
Place on prepared baking sheet. Bake as above, for 15-20 minutes or until golden brown.
Remove and cool on rack for 20 minutes. These scones will spread slightly during baking.
Apply vanilla glaze as above.
VANILLA GLAZE
Mix powdered sugar, vanilla and cream together in bowl. Should be slightly runny.
Place in piping bag or freezer bag. Pipe into cooled scones.°

Notes
These scones can be made ahead and frozen unbaked. To bake them, preheat oven as above and baked until golden brown. Glaze as above.
You can also freeze them baked. To reheat, preheat oven to 350 degrees. Bring to room temperature and warm for 15 – 20 minutes.
Your prepared scones should be stored in the refrigerator if not served right away!
NOTE: These scones can be made completely by hand if you prefer.
This recipe was adapted from https://bake-eat-repeat.com/peach-scones-recipe/
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Beth 66 Comments
Enjoying Together

How to serve a cup of tea

August 17, 2020
Whether you are enjoying tea with a friend or have decided to have a tea party, its good to know how to serve a cup of tea. Don’t be intimidated on how formal this may seem – its really just guidelines. You want your teatime to reflect your personality and comfort with everything. Have fun with it and remember, this is about serving one another, which is the best gift you can offer your guest(s).

Types of Teatimes

Here are the 4 types of tea settings. Not obligatory for your teatime, but good information to know:
- Afternoon Tea / Low Tea – This tea is generally in a living room area and is served off a lower table, like a coffee table. A bit more casual but not sloppy relaxed. Full menu is served here – savories, scones and sweets.
- High Tea – Most of us refer to Afternoon Tea when we are really talking about High Tea. This is a tea that is set at a dining room table and has formality to it. Full menu here….mmmmm.
High Tea Table Setting
- Cream Tea – This tea is a simple tea where scones and clotted cream are served. No full menu like what is found with the Afternoon Tea or High Tea.
- Royale Tea – This tea is when champagne or sherry is served during the tea. Many of my group teas would be classified as Royale Teas because I serve a champagne cocktail.
Make your tea time table pretty

Setting it all up
- The Table – Have fun with this. Make it special for your guests, even if its just between you and a friend. I will frequently pull out a tray and have a few scones on a pretty plate. Definitely have some flowers to enjoy. If its just between a friend and myself, I like to let them choose their teacup from my selection. But the table sets the stage for your teatime.
- What do you need to have –
  - Table
  - Table cloth
  - Napkins
  - Utensils – forks, spreaders / knives, spoons
  - Dishes – will depend on which type of tea you are giving.
  - Teapot, cups and plates
Tea Time Table Setting

Serving the cup
- Use your teapot. And if you are wanting to do a traditional English Tea, use loose leaf tea. The teapot is always brought to the table. Once poured, you can leave the teapot at the table and covered with a cozy to keep that tea hot.
- Tea is always served first. Followed by the treats and deliciousness. Serving the guest of honor first or hostess, you lift the cup and saucer and pour into the cup, filling only 3/4th of the way.
Ready to pour – holding the cup and saucer
- Once the tea is poured, you can offer sugar or milk or lemon. I usually let my guests do that for themselves.
- The tea is poured first, then sugar followed by milk if desired.
- If using lemon, the tea is poured first and then a very thin slice of lemon is placed in the cup. The lemon is great with most black teas. The slice is removed from the cup prior to drinking or refilling.
Tea Party Guidelines

If you are having a party, there are some steps that will help you be successful. These were highlighted in a previous post on “How To Have A Valentine’s Day Tea Party” . Here’s the link……https://teastheseason3.com/how-to-have-a-valentines-tea-party/

Along with this is a Tea Party Planning Toolkit….here for your use.

Tea-Party-Planning-Toolkit Download

Tidbits of Fun Knowledge

Here are some general pieces of information that will be helpful and are kind of interesting. Many of these were designed years ago and have become tradition, handed down through the generations.
- No pinkies please. Let’s address the “pinkies up” myth. This is actually not true and is not felt to be appropriate. The history shares that early teacups did not have handles and holding the hot cups of tea was difficult. It was easier to hold with your thumb and the first two fingers, using the pinkies to help stabilize the hot cup. But now – no pinkies necessary.
- Your spoon is never left in your cup. It should be placed at the 4:00 position on the saucer.
- When using your spoon, gently stir but never clink. I have a relative who loves to “clink” and though I dearly love him, I can’t resist teasing him about his clinking habit.
- No swirling of the cup to stir you tea.
- No holding of the cup with one hand while not using the handle. You know, that whole handed grip approach.
- If your guests run out of tea, just request that they tip the lid of the pot and it will signal to you that their pot is empty and would like more tea.
Tipped lid – ready for more tea!
- When the tea is finished, the hostess can take her (his) napkin and place it on their plate. This signals that the tea is done. If I am working with a hostess, we will give warm towels to freshen the guests and a parting gift for coming to the tea. This also signals that the tea is coming to a close.
So Why All The Fuss?

You may be saying to yourself that this seems like a lot of fuss for a cup of tea. And for some, that may be true. Historically, many of these practices were for a reason. Now, as tradition, for me this is really another form of ministering to one another. Whether serving a friend or a small group or even a large garden party, it is important for every person to feel special and lavished during their tea time. Its a moment that you can shut out the world, relax with friends and have conversation. Its not about the ceremony as much as it is about the heart. “May I serve you your tea?”

Tea beckons us to enjoy quality time with friends and loved ones, and especially to rediscover the art of relaxed conversation.
Dorothea Johnson
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Beth 50 Comments
Recipes, Uncategorized

Ham and Cheese Dill Scones

August 10, 2020
A savory scone is a great change from the traditional sweet scone. This Ham and Cheese Dill Scones will be a great addition to your scone recipes. It offers a great platform for many toppings but is superb warm and by itself with a little butter. The star in these scones is dill. With a long history dating back to 3000 B.C., dill has played a role in many cultures from Rome to Greece. In modern times, for many culinary delights. If you haven’t tried savory scones, this is an easy one with a ton of flavor. Let’s go through the steps.

Ingredients
- All purpose flour
- Sugar
- Baking Soda
- Baking Powder
- Kosher Salt
- Buttermilk
- Eggs
- Unsalted Butter
- Diced Ham
- Cheddar Cheese
- Green Onion
- Fresh Dill
Prepping Ahead

As with other scones that you add things to, I have these prepared and ready to add. I want the dough to come together quickly, keeping the butter chilled as much as possible. So prepping ahead is key.

Shred the cheese and chop the ham and set aside. Use a smokey ham to an added depth of flavor. Chop your dill and green onion as well. Have ready to add to the dough.

In a separate bowl, mix the buttermilk and 1 egg. Set aside.

Putting the Dough Together

In the bowl of your food processor, put the flour, sugar, baking soda, baking powder, and salt. Pulse to combine.

Cube the butter and add to the food processor. Pulse until combined into small pea-sized pieces. Add the liquid ingredients of buttermilk and egg – pulse until lightly combined. Then add all the goodies of ham, cheese, onions and dill. Pulse until combined.

Turn dough out onto lightly floured surface and lightly knead just enough to bring the dough together. Form into an 8 inch round.

Dough Ready To Be Cut

Cut the scones into 8 large scones or 12 smaller ones. I like these to be hearty and go for the large size. Place the scones on a prepared baking sheet that you have lined with a silicon mat or parchment paper.
Take the second egg and create an egg wash. Add 1 tablespoon of water and beat into the egg. Brush the top of the scones.

Baking, Storing and Serving

Preheat your oven to 425 degrees. Bake the scones for 15 – 20 minutes or until a beautiful golden brown.

These scones can be frozen baked and then reheated at 350 degrees. These can also be frozen unbaked and then baked as you would if freshly made.

But these Ham and Cheese Dill Scones are best served fresh and warm from the oven. Paired with some butter, these scones are great with breakfast. Have a big basket ready for brunch and your guests will be satisfied and ready for more.
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5 from 7 votes

Ham and Cheese Dill Scones

A savory scone with ham and cheese and dill to enhance the flavor. This recipe yields a hearty scone perfect for a breakfast or afternoon tea.

Course Scones
Keyword afternoon tea scones, dill, ham and cheese

Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes

Ingredients
2 cups all purpose flour
1 tbsp sugar
½ tsp baking soda
1½ tsp baking powder
½ tsp Kosher salt
½ cup buttermilk
2 eggs 1 egg will be used for egg wash
8 tbsp unsalted butter, chilled
¾ – 1 cup diced ham
¾ cup shredded cheddar cheese
2 tbsp chopped green onion
1 – 2 tbsp fresh dill, chopped Depending on how much dill flavor you want.

Instructions
Preheat oven to 425°. Prepare baking sheet with parchment paper or silicon baking sheet.
Place flour, sugar, baking soda, baking powder, and salt in food processor. Pulse to combine.
In separate bowl, mix buttermilk and 1 egg. Set aside.
Cut the chilled butter into cubes and place in the food processor. Pulse until butter is combined as small pea size pieces.
Add buttermilk and egg mixture. Pulse until begins to form dough ball.
Add chopped ham, shredded cheese, and chopped dill. Pulse to combine but do not over mix.
Turn dough out onto lightly floured surface. Knead 1-2 times to further combine and shape into an 8 inch round. Cut into triangles. This recipe will yield 8 large scones or 12 smaller scones.
Take second egg, beat slightly and use as an egg wash on the scones.
Place the scones on the prepared baking sheet. Bake for 15-20 minutes.
Remove from over when golden brown.
Cool on rack. °

Notes
These scones are best when served warm and with fresh butter.
Though this recipe uses a food processor, these scones can be made by hand.
Scones may be frozen unbaked – thaw and bake in 425 degree oven as above,
Scones may also be frozen baked – then thaw and place in 350 degree oven until warm.
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Beth 50 Comments
Recipes

Mango White Chocolate Scones

August 3, 2020
Want a decadent scone with a subtle flavor of the tropics? I know – seems like an odd combination but that is exactly what these Mango White Chocolate scones are! Its a delicious mix of chopped mango and white chocolate in a flaky scone with a slight fruit tooth. These scones would be great for a summer breakfast or afternoon tea…even just as a snack for yourself. Topped with a glaze and toasted coconut, these are a delicious scone. Here is how they go together.

Ingredients you will need
- All purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter, chilled
- Heavy Cream
- Egg
- Vanilla
- White Chocolate
- Dried Mango
- Glaze (optional)
- Toasted Coconut (optional)
Special Ingredients

Let’s talk a little bit about the two additions to this scone recipe – white chocolate and mango.

First, the white chocolate. I used white chocolate chips, but you can use block white chocolate. You will be chopping this up anyway, so whatever you prefer or have access to.

Now for the mango. I used Sunsweet Premium Mango brand. They are dusted a little with sugar and come in full slices. I cut them up before chopping them. I tried other brands and even organic unsweetened. These did not do well – one was way too gummy and the organic unsweetened didn’t chop up well. I am sure you can make this recipe with other brands but I wanted you to be aware of the differences that I found.

As with any scone, these Mango White Chocolate scones can be made by hand or as is my preference, the food processor. This recipe references the food processor but doing by hand is like any other scone…crumble with your fingers!

What to prep ahead

These scones go together like most other scones but I like to get everything prepared ahead of time so that the butter remains chilled as long as possible. So with this recipe, you will want to prep some items ahead of time and set aside.

MANGO PREPARATION

The mango needs to be in very small pieces. I used the Sunsweet 5 ounce package for this recipe. You can use your food processor or chopper to do this. Cut up the pieces to help the chopping and the processor will make quick work of the rest. This is a prep ahead and set to the side.

Chopped mango in food processor

WHITE CHOCOLATE PREPARATION

White Chocolate – Again, this needs to be chopped up in small pieces. You can do this by hand or with a chopper as well. Prep ahead and set aside.

LIQUID PREPARATION

Cream, Egg and Vanilla – Mix these in a separate bowl. I just use my measuring cup. Set aside to be added later.

Liquid ingredients

Putting the scones together

Place the flour, sugar, baking powder, and salt in your food processor. Pulse 1-2 times to combine.
Dry ingredients / Incorporating the butter
Cube the chilled butter and add to the flour mixture. Pulse until small pea-sized pieces.

Add the egg, cream, vanilla mixture and pulse just until the dough starts to come together.

Add the mango and white chocolate. Pulse a few more times until somewhat combined.

Turn the dough out onto a lightly floured surface and knead a few times to bring the dough together. Form an 8 inch circle and cut into triangles. This recipe gives you 8 large scones or 12 smaller sized ones or 18-20 mini scones. I am showing you the larger scone but prefer the smaller if I am serving this for a tea.

Dough patted into an 8 inch round

If you are making the mini scones, prep the recipe the same but instead of patting the dough into a round, pat into a rectangle. You can get 18-20 mini scones and will need two baking sheets for this method.
Mini Scone preparation
Place the scones on a prepared baking sheet. I use a silicon baking liner but you can use parchment paper as well. The scones will spread a little so give them a bit of space. Eight fit well on a baking sheet.

Scones, ready to go into the oven

Bake them in a 375 degree oven for 15 – 20 minutes or until light golden brown.

Allow the scones to cool, then drizzle with a powdered sugar glaze. If you want to go completely tropical, some regular or toasted coconut on the top would is a great addition. These scones are delicious unglazed but the light glaze brings them to a superb level of deliciousness. The toasted coconut….speechless.

How the mini scones turned out

For the mini scones, I put on the same glaze and then topped them with some toasted coconut on top and they turned out amazing.

Mango White Chocolate Mini Scone with Glaze and Toasted Coconut
Boxed and ready for gifting!
Storing and Freezing

These scones can be frozen unbaked. Bring them out to room temperature, then place in the 375 degree oven and bake for 15-20 minutes.

You can as well freeze them baked. To rewarm, bring to room temperature and then warm in a 350 degree oven for 10-15 minutes.

Enjoy these flavorful scones with a friend and great cup of tea or just be indulgent and have one by yourself! These are Mango White Chocolate Scones.

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5 from 6 votes

Mango White Chocolate Scones

A delightful scone with chopped mango and white chocolate through out, topped with a simple glaze.

Course Scones
Keyword Mango, scones, white chocolate

Prep Time 20 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 55 minutes

Author Beth

Ingredients
2 cups all purpose flour
⅓ cup granulated sugar
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter, chilled
½ cup heavy cream
1 large egg
1½ tsp vanilla
6 oz white chocolate, in chunks or chips
1 cup finely chopped dried mangos
1 cup powdered sugar
2 tbsp heavy cream
1 cup toasted coconut (sweetened or unsweetened) optional

Instructions
Preheat oven to 375°. Line a baking sheet with parchment or silicon baking liner.
Prepare white chocolate by pulsing in food processor or chopper to small pieces. Set aside. Can also do by hand.
Prepare mango by pulsing in food processor until small pieces. Set aside. Can also do by hand.
In bowl , mix egg, cream, and vanilla.
In bowl of food processor, mix flour, sugar, baking powder and salt. Pulse a couple times to mix.
Cube the butter and add to food processor. Pulse until combined and butter is cut up into small pea sized pieces.
Add the egg, cream and vanilla mixture to the food processor. Pulse until dough just begins to come together.
Add the mango and white chocolate. Pulse until combined with dough.
On lightly floured surface, bring dough together into an 8 inch round. Cut into 8 – 12 triangles. 8 will yield fairly large scones. Can also be made into a rectangle and will yield 18-20 mini scones. Leave room on the baking sheet – the scones will spread slightly during baking.
Place on baking sheet and bake for 15-20 minutes or until light golden.
Remove from oven and allow to cool on rack.
Glaze
Combine the powdered sugar with the 2 tbsp of cream. Mix until smooth. Drizzle over cooled scones.
Toasted Coconut
To toast coconut, heat oven to 350°. Evenly spread 1 cup of coconut on prepared baking sheet (using a silicon pad or parchment paper).
Place the baking sheet in the oven, checking every 2-3 minutes and stirring the coconut.
Once toasty brown, remove from the oven and allow to cool.
Sprinkle of freshly glazed scones. Make sure the glaze is moist so that the coconut will stick.

Notes
These scones can be made in the food processor or by hand. As well, the mango and the white chocolate can be hand chopped.
This recipe yields 8 large scones or 12 scones if putting the dough in a round. This recipe can also yield 18-20 mini scones when the dough is patted into a rectangle.
These scones can be served with or without the glaze. If desired, you can top the glazed scone with a little sprinkling of toasted coconut.
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