These Bakery Style Mango Scones are one of our favorite breakfast treats!
They’re golden brown and crispy on the outside, moist and delicious on the inside, and drizzled with a sweet vanilla glaze. The perfect scones…with a fun flavor twist!
This easy recipe makes a delicious addition to any breakfast, brunch, or afternoon tea, and can also double as dessert. If you love all things mango, these Mango Scones are sure to become one of your new favorites!
Let’s talk breakfast pastries, shall we? Between the donuts and the muffins and the danishes and the quick breads…there really is something for everyone. And let’s not forget the scones!
There’s something about scones that I absolutely LOVE…but does it not feel like we’re always forgetting about them!?
Maybe because we assume they’re hard to make, or maybe because we’ve had bad experiences with them in the past. Or maybe just because scones have never become a “thing” the way muffins or donuts have.
Whatever the reason, I’m here to change that. Because not only are scones THE most delicious little breakfast pastries (especially when you add fresh mango and vanilla glaze) but they’re also incredibly easy to make.
Ready in just 30 minutes and perfectly tender and crumbly, these Mango Scones are guaranteed to become a new favorite.
WHAT ARE SCONES?
Scones are small, lightly sweetened biscuit-like cakes made from flour, butter, and milk. They can be made plain or with added fruit, chocolate, nuts, and/or icing.
WHAT INGREDIENTS ARE IN THIS RECIPE?
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Half & half
- Chopped mango
- Powdered sugar
- Vanilla extract
HOW DO YOU MAKE MANGO SCONES?
- Combine dry ingredients; set aside.
- Add cold butter in small pieces.
- Add beaten egg and half & half; fold in chopped mango.
- Transfer dough to a lightly floured surface; form it into an 8 inch disc. Cut into 8 equal wedges and place on an ungreased baking sheet.
- Bake until golden brown.
- Cool, then drizzle with icing.
WHAT ARE THE DIFFERENCES BETWEEN SCONES & MUFFINS?
- scones are more bread-like; muffins are more cake-like
- scones are flatter, wider, and more irregularly shaped; muffins are round and uniformly shaped
- scones are often very lightly sweetened; muffins are usually sweeter
- scones have a more crispy exterior; muffins are soft and moist throughout
- scones are often savory; muffins are usually sweet instead
ARE SCONES MADE WITH EGGS?
Scones can be made with or without eggs. This recipe calls for one egg, which lends a richer flavor to the end product.
HOW DO YOU GET SCONES TO RISE?
- Be sure you’re using fresh baking powder
- Don’t over-mix or over-knead the dough
- Measure your flour properly, since too much flour will keep scones from rising properly
WHY DID MY SCONES TURN OUT CRUMBLY?
Crumbly scones are the result of too much flour and not enough liquid. If your dough is crumbly when you’re shaping it into a disc, add a small amount of cream to the mixture. If your dough is sticky, add a small amount of flour to the mixture. You also want to avoid over-baking your scones, which can lead to a dry, crumbly texture.
HOW DO YOU SERVE MANGO SCONES?
Scones can be served for breakfast, at tea time, as the bread in a sandwich, or as a side dish with dinner. Since scones can be made either plain, savory, or sweet, they’re a very versatile bread.
HOW LONG DO THEY LAST?
Scones will last 1-2 days at room temperature or up to 1 week in the refrigerator. As with most baked goods, scones are best served fresh.
HOW DO YOU RE-HEAT THEM?
Scones are easy to re-heat, especially before you add the icing. To reheat scones, place them on a baking sheet and heat at 350° for 10 minutes, then add icing as desired.
Looking for more delicious breakfast pastry recipes? Here are some of our favorites!
- Blackberry Streusel Muffins
- Strawberry Banana Bread
- Lemon Raspberry Coffee Cake
- Lemon Zucchini Bread
- Banana Blueberry Muffins
- Lemon Cheesecake Crescent Rolls
- Peach Cobbler Coffee Cake
- Caramel Cappuccino Muffins
- 2 1/2 c. all purpose flour
- 1/4 c. granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter, cold
- 1 beaten egg
- 1/2 c. half & half or light cream
- 1 c. chopped mango (fresh or frozen)
- 1 c. powdered sugar
- 4 tsp. milk or half & half
- 1/2 tsp. vanilla
- Preheat oven to 400° F.
- In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. Mix well; set aside.
- Add cold butter in very small pieces (I like to use a cheese grater and grate the butter directly into the mixing bowl).
- Use a fork or pastry blender to combine butter with dry ingredients.
- Add beaten egg and half & half or light cream. Mix just until combined.
- Fold in chopped mango.
- Transfer dough to a lightly floured surface; form it into an 8 inch disc. Cut into 8 equal wedges and place wedges on an ungreased baking sheet.
- Bake at 400° for 15 minutes or until golden brown.
- Cool 10 minutes on baking sheet, then remove to a wire rack to cool completely.
- Once cool, combine icing ingredients and drizzle scones with icing as desired.
Amount Per Serving: Calories: 352 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 55mg Sodium: 281mg Carbohydrates: 55g Fiber: 1g Sugar: 24g Protein: 6g