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