Mango and Ginger Scones -

A long grey morning,  a chilly house, an empty bread box, and one lone cup of coffee ... what's a girl to do? Put on some music and wait for inspiration from the kitchen gods. A half hour is all it takes - Harry Connick Jr. is crooning and my fingers have smashed butter into flour, baking powder, and salt ... a warm scone is just what I need. This day needs some spice and warmth .. in go the mango bits and candied ginger ... egg and cream ... knead, knead, knead. These are just what I need!

A bit of a chill in the freezer ... a brush of egg and cream ... into a hot oven ... almost ten and time for Cathy to come for a cuppa ... voila! Scones with butter and peach jam ... a pot of tea ... chit chat ...

Come on nasty Fall rains ... I think I've got you beat! Now, what will I make with those gorgeous pears? Hmmm.....

Mango and Ginger Scones - printer friendly

Mango and Ginger Scones

Ingredients:

2 c. flour

2 tsp. baking powder
½ tsp. salt
4 tbsp. cold butter, cut into small cubes
¼ c. minced dried mango
¼ c. minced candied ginger
1 tsp. lemon zest
3 tbsp. sugar
1 packet vanilla sugar
½ c. light cream, half&half, or buttermilk
1 large egg

Making the Scones:

1. Whisk together the flour, baking soda, and salt.

2. Drop the cubes of cold butter into the flour ,ix and smash them with your clean fingertips until the mixture looks crumbly.

3. Add the lemon zest, sugars, mango, and ginger and toss to break up the zest and distribute the mango and ginger pieces.

4. Measure the cream into a large measuring cup, add the egg and beat with a fork.

5. Add all at once to the dry ingredients and mix quickly and briskly just until the liquid is incorporated and a stringy dough is formed.

6. Using your hands, quickly work the dough in 12 short brisk ‘kneading’ strokes, bringing any loose flour and fruit bits up from the bottom of the bowl and into the dough ball.

7. Lightly flour a cool surface and smash the dough ball quickly into a circle of dough that is about ¾ inch thick.

8. Use a pizza cutter to cut the round of dough into scone wedges.

9. Line a baking sheet with parchment paper and place the wedges, slightly separated into the scone circle … place the pan in the freezer for 15 minutes.

10. Preheat the oven to 425°F and place the rack in the middle of the oven.

11. Beat an egg yolk with 1 tbsp. cream or milk

12. Brush the cold scones with the egg glaze and pop them in the pre-heated oven – bake for 11 - 14 minutes or until puffed, golden and shiny, and perfectly done.

13. Serve warm with soft butter and a jam of your choice … and a cuppa!