Blackberry Mango Scones
These blackberry mango scones are thick, soft, and filled with juicy mangos and blackberries. They are the perfect treat to have with your coffee or tea!
Equipment
Ingredients
Blackberry Mango Scones
- ¾ cup milk of choice (regular or vegan)
- ½ Tablespoon white vinegar
- 1 teaspoon vanilla extract
- ½ cup very cold butter (vegan or regular)
- 2¼ cup all purpose flour
- 1 Tablespoon + 1 teaspoon baking powder
- 1 Tablespoon granulated sugar
- ½ tsp salt
- ½ cup mangos chopped into 1/2-3/4 inch cubes (fresh or frozen)
- ½ cup blackberries (fresh or frozen), cut into halves
Vanilla Glaze
- ½ cup powdered sugar (icing sugar)
- 1 Tablespoon milk of choice (regular or vegan)
- ½ teaspoon vanilla extract
Instructions
Blackberry Mango Scones
- Cut your butter into small cubes and place in the freezer for at least 15 minutes. In a liquid measuring cup, mix ½ tablespoon of white vinegar with ¾ cup of milk. Set aside until it looks curdled.
- Preheat the oven to 450°Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, salt, cinnamon and baking powder with a whisk until combined.
- Add the cold butter cubes and use two forks or a pastry cutter to cut the butter into the dry mixture. Do this until it looks like sand.
- Pour in the buttermilk and vanilla extract and use a wooden spoon to mix the dough until just combined. It should be fluffy and sticky. Add the blackberries and mangos to the bowl and gently fold them into the dough.
- Flour your work surface and transfer the dough onto the surface. Dust your hands with flour and form the dough into a rectangle, it should be ¾ inch thick.
- Fold one short side of the rectangle to the middle, then fold the other side - you should have a square. Flatten this until it is ¾ inch thick, and repeat this twice more. Work fast as you don’t want to handle the dough too much or for it to get warm!
- After the final fold, form the dough into a ¾ inch thick circle. Cut into 8 pieces or use a biscuit cutter to cut circles into the dough.
- Place the scones onto the prepared baking sheet. Bake for 13-17 minutes, they should be golden brown.
Vanilla Glaze
- Combine the glaze ingredients in a small bowl and drizzle it over the slightly cooled scones.
Notes
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, and run the back of a knife along the top of the cup to even it out.
Butter: For best results, the butter should be very cold. Handle the dough as little as possible and work fairly quickly to keep the butter cold and create flaky layers.
Biscuit Cutter: Don't twist the biscuit cutter or cup when cutting out the scones. Twisting the biscuits cutter seals the sides of the scones, so try to pull the cutter straight up and out.
Dough: Be sure to coat your hands with flour when forming the dough. If the dough is too sticky you can add in a little bit more flour.
Storage and Freezing Instructions:
The scones are best served fresh, but you can store them in an airtight container and reheat them in a toaster oven or toaster the next day.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 709mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 894IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 3mg