Friday, April 18, 2014

Mango Cream Scones

I baked scones at midnight a couple days ago because:

  1. I was craving scones
  2. I had leftover dried mangoes
  3. There was some sour cream and heavy whipping cream in the fridge
  4. I was very sleepy from studying

That last point obviously points to baking at midnight. Derrr

I looked around the web for some scone recipes, and I usually go to EatingWell and CookingLight for relatively healthy recipes. This slideshow was nice and I selected their Apricot Scones recipe to model my midnight baking off of. I pretty much did everything in the recipe, but made it delicious again by using heavy cream and sour cream instead of buttermilk (plus I didn't have buttermilk and didn't want to use skim milk+lemon juice), and I used dried mangoes. I also cut them into squares, because I really don't like the triangle shapes they come in. Makes it hard to share with someone. Like, oh, let me break this evenly in half and give you an awkward shaped triangle or rectangle.
Drawn by me!! :-D
Just no. Make them squares or circles, but triangles are just selfish :'(

The scones come together sooo easily. They're great; they barely stick to your hands even when you knead or pat them out. I used a little less sugar, cream/egg mix, which may have contributed. When they get close to baking, you can smell the soft aroma of butter, cream, and slight sweetness in the air. They brown lightly and break easily. Mmm mm!!! These were so good, they made me remember why I love scones so much.

Mango Cream Scones (makes 12 squares)
Adapted from CookingLight
2.5 cups flour (I use Ultra-grain flour)
2 tsp baking powder
1/2 tsp baking soda
1/3-1/2 cup granulated sugar (I bet you can try mixing part brown sugar if you want)
3.5-4 Tbs salted butter, cold, cut into small cubes
6 dried mango slices (more or less to your liking, probably like 1/4-1/2 cup chopped)
1/4 cup heavy (whipping) cream
1/4 cup sour cream
2 large eggs

1. Preheat oven to 400 deg Fahrenheit. Line a baking sheet with parchment paper and lightly grease with oil or butter.
2. Soak dried mango slices in warm water while you prepare the batter.
3. Mix flour, baking powder, baking soda, and sugar in a large bowl. Cut in butter with knife, fork, or hands till the mixture resembles coarse sand. (I use my hands and try to incorporate the butter well without melting it. It is imperative that scones use COLD butter)
4. In a medium to large measuring cup or small bowl, mix sour cream and buttermilk. Beat in eggs one at a time.
5. Drain mango slices. Chop up into small pieces.
6. Mix just enough of the wet ingredients into dry till you have a slightly sticky, not too wet batter. Mix till just incorporated. Add mango slices and mix to incorporate. Knead in the bowl about 4-5 times.
7. Place the dough on the prepared parchment paper, dusting hands with flour if necessary. Pat out into a 1/3-1/2" thick rectangle and cut into squares using a wet or floured knife. Separate pieces and place evenly on the baking sheet, reforming cute rectangles as needed.
8. Bake in the 400 deg F oven on the middle rack for 18-20 minutes or until lightly browned. Cool on the pan for 5 minutes, then on a wire rack for another 5 minutes.
9. Enjoy warm with some milk, tea, or coffee. They are great as breakfast, afternoon tea snacks, or midnight snacks!!!

Nutritional Info (1 of 12 scones):
195 calories, 7 g fat, 28 g carbs (9 g sugar), 5 g protein, 222 mg sodium

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