Go Back
–+ servings
mango almond scones with a small bowl of mango pieces

Mango Almond Scones

Source: donuts2crumpets
Sweet Mango Almond Scones are soft with a cake like, melt in your mouth texture and a delicate flavor profile for a deliciously fruity dessert!
Servings: 8
Prep Time 20 minutes
Cook Time 23 minutes
5 from 4 votes

Ingredients
  

  • 1 egg, slightly beaten
  • 1/2 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp baking soda
  • 2 cups AP flour
  • 1/2 cup sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 teaspoon cream of tartar
  • 1/4 tsp cinnamon
  • 1/2 cup very cold butter cut into small cubes
  • 1 cup finely diced mango

Glaze:

  • 1 cup powdered sugar, sifted
  • 1/4 cup milk
  • 1/2 tsp almond extract

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and lightly spray with non-stick cooking spray.
  • In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a minute. It will get fluffy.
  • In a large bowl whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
  • Using a pastry blender cut in cold butter cubes.
  • Stir in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
  • Gently mix in the fresh mango.
  • Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form the dough in to a circle and pat it down till it’s about 1-1/2 inches thick.
  • Cut each round in to 8 even size wedges and place the wedges on the prepared baking sheet.
  • Bake for 20-23 minutes or until the bottoms are just browned.

For the glaze:

  • Whisk together the powdered sugar, milk and almond extract
  • Remove scones from the oven, let sit for five minutes, then drizzle the glaze over the top of each warm scone. Cool and serve!

Notes

A few tips I like to share with any scone recipe:  
  • You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and cut it in to cubes or grate it in to the dough when it’s time.
  • Wash and slice your fruit early and let it sit on paper towels to let it drain off any excess liquid before folding it in.
  • Fold your fruit in to the dough slowly and gently so that you don’t mush it all up.  You want it to stay in tact so you get those juicy bursts of fruit when you bite in to it.
  • Don’t over-handle this dough – just bring it together gently and pat it in to shape.
  • I use a pie slice server to get the wedges up off the surface and on to the baking pan.  It works great!
Note, if you are not a fan of almond extract, feel free to replace it in the scone batter and the glaze in equal measurements with vanilla, but oh my goodness the almond makes these scrumptious.