Mango Scones

I just can't pass up a mango, and they sure have been plentiful in the supermarkets these days. 


This recipe calls for brushing the dough with egg white and sugar, which after baking, gives a nice crunch and sweetness to the top of the scones.


Hot out of the oven, these scones are perfect with a pat of butter. For the leftovers, I split the scones, buttered and grilled them and topped them with Tropical Trio Jam - a combination of mango, passionfruit, and pineapple. Scrumptious!

Mango Scones

2 c flour

3 T brown sugar

1 T baking powder

¼ tsp salt

1/8 tsp nutmeg

4 T melted butter

2 eggs

1/3 c heavy cream

1 T vanilla

1 mango, peeled and cut into cubes

1 beaten egg white

2 T granulated sugar

Whisk dry ingredients together. In a separate bowl, beat 2 eggs; add heavy cream and vanilla and mix until well blended. Add mango to egg mixture. Mix in cooled melted butter. Add dry ingredients into egg mixture and blend gently with a rubber spatula. Do not over-mix. Pat dough onto a parchment lined baking sheet into a round about 1-inch high. Brush beaten egg white onto top of dough and sprinkle with sugar. Bake at 400° for 20-23 minutes until browned.