Recently, after all that heavy Christmas stuff, I feel like putting fruit in everything, just to get a more summer-like taste.
So last week I wanted to have scones and after a quick look in my freezer I decided to put some mango in it.
I always have some frozen fruit at home – besides all the fresh fruit, because you simple never know what you feel like eating and frozen is the next best to fresh
Since I’ve never had sweet biscuits, I wanted to turn my dish into a good mix between biscuits and scones and I was successful!
Fruity, refreshing, soft and fluffy with a slight crunch on the outside. Technically you can cut them open and spread something on it, but I didn’t feel the need for that!
- 2¼ cup all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup sugar
- 1 teaspoon salt
- 6 tablespoons butter
- 1 cup mango, chopped
- 1 cup heavy cream
- Preheat your oven to 425 F
- Spray a cookie sheet with cooking spray and line with parchment paper
- In a large bowl combine flour, baking powder, sugar and salt
- Add cold butter in pieces and mix only with your fingertips until all crumbly (mixture will be very dry)
- Fold in mango pieces with a spatula
- Last but not least gently fold in heavy cream (do NOT overmix, only until just combined)
- Now with your hand bring dough into a ball shape with as less movements as possible
- Sprinkle lots of flour on your working place, place dough ball onto it, press a little flat and sprinkle flour on top of dough
- Now roll or press out the dough 1 inch thick
- Cut out round pieces with a glass, place on cookie sheet and bake for 15 minutes