Mango-Lime Scones
Serves: 8
 
Ingredients
  • 2 cups gluten-free all-purpose flour blend, such as Pamela’s
  • ⅓ cup plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon fresh lime zest
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • ½ cup diced ripe mango, divided
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lime zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring well. Add to flour mixture stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Scatter ¼ cup mango over half of dough. Fold other half of dough over mango to enclose it. Gently roll out dough to a ½-inch thickness again. Repeat scattering and folding with remaining ¼ cup mango. Gently roll out dough to a 1-inch thickness.
  6. Using a 2¼-inch round cutter, cut 8 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  7. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops of scones with remaining 1 tablespoon sugar.
  8. Bake until edges are golden brown and wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mango-lime-scones/