Mango Scones (Or Not)

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The topic for Food on Friday at Carole’s Chatter is mangoes (edit:  oops, bananas), so let’s make some scones with dried mangoes. If you don’t have any dried mangoes on hand, however, you may substitute other dried fruit such as dried apricots, golden raisins, or currents; or you may leave the dried fruit out altogether.

 mango-scone-with-raspberry-jam(Yummy mouthful of mango scone served with raspberry jam)

Dry Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour (see note*)
  • 2 tsp baking powder
  • 1/4 cup sugar
  • 1/2 cup diced dried mangoes, diced dried apricots, golden raisins, or currents (optional)

Wet ingredients:

  • 4 Tablespoons Earth Balance or butter, if allowed, melted
  • 1/2 cup soy, rice, almond or coconut milk
  • 1 egg or egg substitute

*Note:  Whole wheat pastry flour is preferred, because it gives a wonderful soft texture. Regular whole wheat flour will work in a pinch.


Preheat the oven to 425° F.

1. Grease a cookie sheet.

2. In a mixing bowl, combine the dry ingredients.

3. In a large measuring cup or small bowl, combine the wet ingredients and mix well.

4. Add the wet ingredients to the dry ingredients and stir until just combined. The dough will be quite stiff, like a biscuit dough. Do not over mix.

5. With floured hands, shape into a flattened circle about 1 inch thick and place on the greased cookie sheet.

6. Bake for 15 – 20 minutes until lightly browned.

Let rest at least 10 minutes or cool on a wire rack.

Serve with Earth Balance, butter, jam or nut butters, if allowed.


We recently discovered Dalmatia Fig Spread, which is absolutely superb on these scones, especially if you decide to leave out the dried fruit (image below is Amazon affiliate link).

What do you serve on scones?

Please let me know if you would like the measurements translated.


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