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Mango Cream Cheese Scones

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!
Course Breakfast/Brunch
Cuisine North American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 large scones
Author Barry C. Parsons

Ingredients

  • 3 cups flour
  • 3/4 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup very cold butter cubed
  • 1/2 cup cream cheese cut in cubes.
  • 2 cups diced ripe mango
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1 cup milk you can use undiluted evaporated milk for extra richness if you like

Instructions

  1. In a food processor, combine the flour, sugar baking powder and salt.

  2. Add the cubes of cold butter and cream cheese.

  3. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
  4. Remove to a large bowl and toss in the diced mango.
  5. Mix together the lemon juice, vanilla extract and milk.
  6. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
  7. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  8. 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.
  9. 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.
  10. 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.
  11. This recipe makes 12 large scones.