Blackberry Mango Scones

These blackberry mango scones are thick, soft, and drizzled with a sweet blackberry glaze. They're made with dairy free buttermilk and filled with juicy mangos and blackberries for a perfect treat with coffee or tea!

Are scones just biscuits?

The first time I made scones from scratch, that was the exact question going through my mind as I assembled all my ingredients. But I quickly realized that although the basic ingredients are similar, there are some subtle differences between the two.

For one, scones are a bit dryer than biscuits, and instead of being flaky, they are a bit more crumbly. For that reason, they are best served fresh from the oven, or toasted within a couple days of making them.

However, scones, like biscuits, aren't very sweet. Scones are typically served with a glaze, jam, butter, or all of the above (my personal preference).

Dairy Free Buttermilk

These scones call for vegan buttermilk, which is actually super easy to make! Learning that I could make my own buttermilk changed my life. For years I avoided any recipe that called for buttermilk because I didn't think their was a dairy-free substitute, but I'm here to tell you that there certainly is. Not only is it incredibly quick and simple to make, but it can also be done with regular dairy milk as well (which is great for dairy-drinkers because for some reason stores only seem to sell huge cartons of buttermilk, when most recipes call for less than 1 cup?!).

Buttermilk is basically curdled milk. To curdle dairy free milk, simply pour ½ tbsp of white vinegar or lemon juice into a ½ cup measuring cup and fill the rest up with the milk. Let it sit at room temperature for 5-10 minutes, and voila!

Cubing a mango

How delicious are mangos, am I right?! This recipe uses ½ cup of fresh mangos, or about half a mango (but you can easily sub for frozen), but cutting mango can be tricky so here's how I do it.

• Stand the mango straight up vertically on a cutting board, then slice down just beside the point where the middle looks to be. If you hit the pit, just try to curve the knife out around it.
• Rotate the mango and repeat until you have 4 sections (probably 2 much larger sections).
• Take the knife and gently cut lengthwise, but not all the way through the skin of the mango. Then make small cuts across so you have cube shapes.
• Use a large spoon to scoop out the cubes and store any leftovers in an airtight container in the fridge. Done!

How to make the dough

Once you've prepped your buttermilk and cubed the mango, set both aside. Combine all the dry ingredients into a bowl and whisk together, then cut the vegan butter into cubes and add to the mixture. Use a pastry cutter or two forks to cut in the butter by mashing it into the dry ingredients until you have a crumbly consistency.

• 

• 

In a small bowl, gently beat an egg then add into the mixture along with the buttermilk and vanilla. The key here is to mix it until just incorporated, as we don't want to overwork the dough and further soften the butter.

Next, fold in the blackberries and mangos until just combined.

On a floured surface, gently shape the dough into a circle, around 1 ¼ inch thick. Use a bench scraper or knife to cut 6 triangle shaped pieces and place on a lined baking sheet about 1 inch apart.

Chilling the dough

Now, at this point we've handled the dough a fair amount. The vegan butter that I use softens really quickly (especially in the hot summer months), so after the dough has been cut, I put it into the fridge while the oven heats up (around 10 minutes). Firming the dough creates fluffier, thicker scones.

Once the dough has chilled, bake at 400F for 18-21 minutes. While the scones bake, make the glaze by combining the berries, lemon juice, granulated sugar, and cornstarch in a pan over medium heat, then whisk in the powdered sugar. Wait for the scones to cool before adding the glaze, and I also recommend only glazing them right before you are going to eat them.

How to store and serve blackberry mango scones

This blackberry mango scones are best enjoyed fresh, but can also be stored in the fridge for around 2-3 days. The glaze can also be stored in the fridge and warmed up in the microwave for 15-30 seconds before serving.

If you're not eating them the day you bake them, simply remove them from the fridge, cut them in half, and put them in a toaster oven or a regular oven on broil for about 5 minutes (watch them so they don't burn!). Then add butter and glaze (or jam) and enjoy!

More Recipes You'll Love:

• Wacky Chocolate Cake with Fudgy Buttercream (Vegan)
• Stuffed Cookies and Cream Cookies
• Strawberry Banana Chocolate Chunk Muffins

If you make this recipe, tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can also pin it using the Pinterest button below.

This post contains affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases, at no cost to you.