Mango Cream Cheese Scones. Differently delicious scones made with cream cheese baked right in along with chunks of sweet mango. Weekend brunch perfect!
Mango Cream Cheese Scones
As many of you know, in this house we love our scones at weekend brunches. We have featured many different varieties in the past.
You can check out our other great recipes for scones, biscuits and lots of other brunch ideas by clicking here. As you may know, I despise waste in the kitchen, This particular recipe was simply inspired by a couple of ingredients that needed to be used up quickly.
Some mangoes in the fruit bowl on the kitchen counter were at their peak ripeness. There was also a half block of cream cheese left over from some stuffed French toast a few days before which needed to vacate the fridge.
The cream cheese adds wonderful richness to the scone dough. It’s an idea I will definitely be incorporating into future scone recipes.
A steaming cup of tea or coffee and one of these beauties warm from the oven, what a splendid way to start a weekend morning.
I start these in my food processor because it is so fast. However, they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knives held between the fingers.
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If you like this recipe, you may want to try our super simple Sour Cream Lemon Scones:
Sour Cream Lemon Scones.
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Mango Cream Cheese Scones
Mango Cream Cheese Scones - differently delicious scones made with cream cheese baked right in along with chunks of sweet mango. Weekend brunch perfect!
Ingredients
- 3 cups flour
- 3/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, very cold and cut in cubes
- 1/2 cup cream cheese, cut in cubes
- 2 cups ripe mango, diced
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk, you can use undiluted evaporated milk for extra richness if you like
Instructions
- In a food processor, combine the flour, sugar baking powder and salt.
- Add the cubes of cold butter and cream cheese.
- Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
- Remove to a large bowl and toss in the diced mango.
- Mix together the lemon juice, vanilla extract and milk.
- Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
- It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
- Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
- If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 2 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
- Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
- This recipe makes 12 large scones.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 335Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 41mgSodium 395mgCarbohydrates 46gFiber 1gSugar 20gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.