These days, I’m all about keeping things easy and as stress-free as possible. So, I cheated this morning and used a mix to make scones for our Sunday morning breakfast. I’m usually a scratch baker, but previous attempts at making scones have resulted in some hard, tasteless items that were best used for hockey pucks. Scone mixes didn’t turn out much better either and always stayed wet and gooey. I had come to believe that scones were just not going to be in my skill set. A couple of weeks ago though, when I was going through my clipped recipe file, I found this recipe for mango scones that I’d cut from our local paper years ago and decided to give scones a try once more.
These turned out so well! They were incredibly quick, easy and baked up light and fluffy. In fact, they were so quick to put together and bake that I know I could make them on school mornings. The pieces of mango were wonderful and added bursts of sweetness, but berries or dried cranberries would also be great additions. I left our scones plain and served them warm with butter and honey, but these could be glazed, or with a little sugar sprinkled on the top before baking.
The recipe calls for Fisher Original scone mix, but most likely any plain scone mix would do. I ‘m not a fan of mixes, but I will be using this one because I was so pleased with the result and the ease of making these tasty scones. I was happy to find the 18-oz box on sale last week; I probably wouldn’t have bought it otherwise because of the cost. Costco sells 72-oz boxes of the Fisher Original at a much better price (as does Amazon).
It’s Sunday Morning! I hope you’ll add a link to one of your breakfast or brunch recipes! Be sure to leave a comment along with your link.
CHEATER MANGO SCONES
1 18-oz. box of plain scone mix (Fisher Original or another brand)
3/4 cup plus 2 TBSP water
3/4 cup chopped fresh or frozen mango
1 TBSP all-purpose flour (optional)
1 egg, beaten with 1 TBSP water
Preheat oven to 400°. Lightly grease a baking sheet. In a medium bowl combine the mix and the water. Stir to combine, but don’t over mix. If you are using fresh mango, toss the pieces in the flour before adding to the dough. Stir in the mango pieces until mixed in well, about 30 seconds.
Divide the dough into two balls (dough will be sticky, but not wet). On a well-floured surface, knead the dough lightly, 8-10 times. Pat each ball out into a 5 1/2-inch dome. Cut each dome into fourths using a well-floured knife. Place each wedge onto the baking sheet and brush with the beaten egg wash. You can sprinkle each scone with sugar or leave plain to glaze later.
Bake for 14-15 minutes, or until golden. Serve warm.
If you want to add a glaze: Beat 3 TBSP softened butter until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating until well-blended and creamy. Beat in 1/4 tsp salt and 2 tsp vanilla extract. Add cream or milk to thin the glaze to pouring consistency. Drizzle the glaze over the scones while they’re warm and allow to set before serving. Refrigerate any remaining glaze for another use.