Freshly baked Mango Scones are one of my many Summer favorite. A creamy and buttery small batch scones with bits and pieces of fresh Mango in every bite. Definitely an unusual scones variation but very much welcome on my table anytime. If only we can have longer Summer so we can have more supply of fresh Mango, I wish, I wish. Since that is impossible, I am just making the most of the Mango season and making as many Mango dessert as possible before they are gone.
I had already made 10 Mango deserts since Mango started showing up in the market. I doubt that I can share all that in my post this year, so I definitely have to pick which ones will be shared this year and which one will go for next year
This scone was inspired from my small batch cream scones, but instead of having it plain, I had added pieces of fresh Mango in it. The combination of creamy and buttery scones and fresh Mango is simply unforgettable. I literally imagine every bite of this from time to time.
The process of making the scone is pretty basic, even if this is your first time making it. I left few tips below on scone making, spare some time and read it because it is crucial to having a soft and flaky scone.
What Type of Mango to Use
I used the regular dessert Mango that is mostly available in the market. There are several brands, but my Favorite is the Manila Mango. Not that I am being biased because I am from Manila Philippines, but they are truly unbelievable, so fresh with firm flesh, smooth texture and really sweet. I can eat 2 pieces of this Mango everyday. If you can find this long yellow dessert variety of Mango, like the one in the photo, stick with this kind. I attempted to use the Mexican and Brazilian round Mango that have a shade of green, yellow, orange and somewhat red skin and I did not like the texture. The flesh has a lot of pulp and is not firm and smooth. I can feel the knife fighting when I try to cut it into cubes. I just did not like it. You can try it too and see which one works for you.
One important thing I want to mention about the Mango is to have it cut into smaller cubes as possible. This makes it easier to incorporate in the scones. I’ve tried making it with big cubes and small cubes and I find the smaller cubes easier to work with. The one in the video is a bigger cubes. I had a bit of a challenge bringing it together but in the end it still worked out. I’m just saying, do yourself a favor and make it easy for yourself.
Can I use frozen Mango?
Do it only if you cannot find fresh one. When using frozen Mango, chop it but do not thaw it. Thawed Mango have too much moisture and it will make the dough to wet. If this happen, add a little bit of flour to dry out the dough and generously flour the surface you are working on.
Tips to a Successful Flaky and Light Scones
- Cold Ingredients: This is one of the secret to a flaky Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result
- No Over Mixing: Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, it gave the scone a more rustic look
- Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flaky texture.
- Hot Oven – Pre-heated hot oven is recommended when baking scones or biscuits. This is important so that the scones could reach its fullest height and lightest crumb.
Why Cake Flour?
I used to make scones and biscuit using all-purpose flour, it does work too. But if you want a a light tender scones, cake flour will do the job better. Cake flour have the lowest protein content among all other type of flour, about 5 – 8 percent which produces a light tender crumb. This is why this is the recommended type of flour when making cakes as cakes a better with light tender texture. Another benefit of using cake flour is that it absorb liquid and sugar better thus making the bake product moist.
All-purpose flour on the other hand have 10 – 12 percent protein content. The higher protein content produces a chewier compact baked product like cookies and flaky pie crust. Over mixing will easily result to a tough baked goods.
This is not saying that All-purpose flour will not work, as I mentioned I tried it several times before and it also worked but with difference in texture. When I started using cake flour for my scones and biscuits, I immediately noticed the difference. Give it a try and compare the texture if you want to test it yourself.
Ok, I think that’s about it. Spare sometime watching the video and carefully read and follow the instructions below. Let’s get started!
TIP: Cut the Mango in small chunks for easy mixing.
- 1 cup All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup COLD Butter (Freeze overnight or minimum 1 hour)
- 6 – 7 tablespoon COLD Buttermilk (plus more for brushing top, about 1 tbsp)
- 1/2 cup Mango – diced
- Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a large holed cheese grater, grate the frozen butter.
- Wet Ingredients: Gradually add buttermilk to the flour mixture and stir just until the dough starts to come together. You may need more or less of the recommended measurement. You do not have to use all of it, once it start to come together, stop adding more.
- Add the Mango: Add the diced Mango and carefully gather to bring the dough together. It you find some spots dry, add a bit of buttermilk to moisten it. form the dough into a 6-inch disk.
- Freeze: Wrap with plastic wrap and freeze for 30 minutes.
- Arrange: Cut the dough into 4 wedges. Place the scones on the baking sheet spacing about 2 inches (5 cm) apart. Brush top with remaining buttermilk (if any).
- Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Rotate the pan halfway through. Check at 15 minutes to make sure the top is not browning too fast. If this is the case, simply cover the top with aluminum foil. Remove from oven and transfer to a wire rack to cool.
Makes 4 scones
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