Mango and Cream Cheese Scones

Mango and Cream Cheese Scones

 As many f you know, in this house we love our scones at weekend brunches. We have featured many different varieties in the past. You can check out our other great recipes for scones, biscuits and lots of other brunch ideas by clicking here.

As often happens, because I despise waste in the kitchen, this particular recipe was simply inspired by a couple of ingredients that needed to be used up quickly. Some mangoes in the fruit bowl on the kitchen counter were at their peak ripeness and a half block of cream cheese left over from some stuffed French toast a few days before needed to vacate the fridge. The cream cheese adds wonderful richness to the scone dough and is an idea I will definitely be incorporating into future scone recipes. A steaming cup of tea or coffee and one of these beauties warm from the oven, what a splendid way to start a weekend morning.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Makes 12 large scones.

In a food processor, combine:

• 3 cups flour
• 3/4 cup sugar
• 4 tsp baking powder
• ½ tsp salt

Cut in:

• 1/2 cup very cold butter, cubed1/2 cup (4 oz) cream cheese, cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

• 2 cups diced ripe mango

Mix together:

• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk ( you can use undiluted evaporated milk for extra richness if you like)

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 12 large scones.

Mango and Cream Cheese Scones

 As many f you know, in this house we love our scones at weekend brunches. We have featured many different varieties in the past. You can check out our other great recipes for scones, biscuits and lots of other brunch ideas by clicking here.

As often happens, because I despise waste in the kitchen, this particular recipe was simply inspired by a couple of ingredients that needed to be used up quickly. Some mangoes in the fruit bowl on the kitchen counter were at their peak ripeness and a half block of cream cheese left over from some stuffed French toast a few days before needed to vacate the fridge. The cream cheese adds wonderful richness to the scone dough and is an idea I will definitely be incorporating into future scone recipes. A steaming cup of tea or coffee and one of these beauties warm from the oven, what a splendid way to start a weekend morning.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Makes 12 large scones.

In a food processor, combine:

• 3 cups flour
• 3/4 cup sugar
• 4 tsp baking powder
• ½ tsp salt

Cut in:

• 1/2 cup very cold butter, cubed1/2 cup (4 oz) cream cheese, cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

• 2 cups diced ripe mango

Mix together:

• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk ( you can use undiluted evaporated milk for extra richness if you like)

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 12 large scones.