Blackberry Mango Scones

These blackberry mango scones are thick, soft, and filled with juicy mangos and blackberries. They are drizzled with a sweet blackberry glaze for the perfect treat to have with your coffee or tea!

Course Breakfast, Dessert, Snack

Cuisine American, British

Diet Vegetarian

Prep Time 20

Bake 20

Total Time 40

Servings scones

Calories 487kcal

Author Gabby

Equipment

Ingredients

Blackberry Mango Scones

2¾ cup all purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1½ tablespoon baking powder
¾ cup butter (vegan or regular)
1 egg
1 teaspoon vanilla extract
½ cup dairy free buttermilk* (or regular)
½ cup mangos chopped into ½-3/4 inch cubes (fresh or frozen)
½ cup blackberries (fresh or frozen)

Blackberry Glaze

½ cup blackberries (fresh or frozen)
2 teaspoon granulated sugar
2 teaspoon lemon juice
1 teaspoon cornstarch
¾-1 cup powdered sugar

Instructions

Blackberry Mango Scones

Make dairy free buttermilk, set aside.
Cut the mango into small cubes and set aside.
Line a baking tray with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Chop butter into small pieces and add to dry mixture. Using a pastry cutter or two forks, cut in the butter until it is mashed in and the consistency is crumbly.
Beat egg in a small bowl. Add egg, buttermilk, and vanilla to the dry ingredients and mix until just combined, being careful not to over-mix.
Gently fold in blackberries and mangos, again being careful not to over-mix.
Pour a little bit of flour (around ⅛ cup is usually good) onto a clean surface and spread the flour around. Place the dough on the surface. Gently form the dough into a circle, about 1 ¼ inch thick.
Using a bench scraper or knife, slice the dough into 6 triangle shape sections. Using the bench scraper or a spatula, carefully move the scones onto the lined baking tray, about 1 inch apart.
Preheat oven to 400F and put the scones into the fridge while the oven heats up, or about 10 minutes.
Bake for 18-21 minutes. Allow scones to cool completely before adding glaze.

Blackberry Glaze

In a small saucepan, add blackberries, granulated sugar, and lemon juice and cook over medium heat, stirring every couple minutes until combined.
Whisk in the cornstarch until combined.
Remove from heat. Add in the powdered sugar, ¼ cup at a time, whisking until fully combined. ¾ cup powdered sugar will yield a glaze that is more jam like, and has a more pronounced blackberry flavour. If you prefer a sweeter, thicker glaze with less blackberry flavour, add in more powdered sugar.
Drizzle on top of scones before serving.

Notes

*Dairy Free Buttermilk: to make dairy free buttermilk simply add ½ tablespoon white vinegar or lemon juice to a ½ cup measuring cup and fill the rest of the cup with almond, oat, or any other plant-based milk

Nutrition