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.
Pat
Thursday 25th of August 2022
I have made this recipe 3 times, each time trying to figure out how to "roll" the incredibly wet dough to no avail. I end up scooping out a mound coating it in flour and patting it to a cutting size. The fact that you give the recipe in grams should make this a simple recipe I love the flavor but since I sell scones at the local farmers market, the huge size dwarfs my regular scones. Until I can figure out how to make them smaller I will probably not make them to sell, only to eat at home. (I have tried several types of cuts and they still come out too big.) If you have any suggestions...
Are comments from other bakers available for me to read? Someone might have an idea already for me.
Linda
Saturday 9th of July 2022
These measurements are off! If you add one cup of milk to these ingredients you have essentially cake batter! Nothing to “roll” out! I didn’t even add all the milk in and just poured the batter into a sheet pan and hopefully I can cut the scones into squares. Too much liquid!!
Alison Lindseth
Sunday 13th of September 2020
Made this today and it was delicious - made it as the recipe except I just patted it into a large round and cut triangles then topped with a glaze of mango purée and icing sugar. It was very light and fluffy.
Leilani Agena
Saturday 9th of May 2020
Aloha, Barry, from lockdown in my house and baking up a storm. I tried the mango cream cheese scone recipe and ended up with a really wet dough. I usually just stir the liquid into the dry slightly to combine and very little dry ingredients showing. However, in order to even get the dough together to spread it out, I had to flour my hands several times as well as coat the dough. I must have used at least 2 Tablespoons, if not 3, to gather the dough into a circle to cut into wedges. So my question is, where did I go wrong?