These Mango Scones with Lime Zest are a deliciously tropical way to start the day.
How gorgeous are the scones? Now that the hottest month of summer is here, I’m these seem like the perfect way to start a weekend morning. Big chunks of juicy mango and flecks of fresh lime zest give these scones an awesome tropical twist although the light, flaky pastry would work beautifully with any variety of fruit.
I first developed this recipe for a client but they bring back fond memories of the short time that Jon and I lived in Miami Beach (did you know Lillian was actually born there?). Mango trees were abundant and Jon would often bring home fruit from a coworker who had a tree in his backyard. They were so fresh and juicy…we would gobble them up, standing in the kitchen, with juice running down our arms.
Living back here in the midwest, we scour the supermarket for perfectly ripe fruit during mango season. Though it can be hard to find mangoes as perfect as the ones we had in Florida, these scones ratchet up the flavor of the fruit to deliver the ultimate tropical bite. Paired with an iced coffee, these Mango Scones with Lime Zest take me back to my poolside lounge chair in the backyard of our Miami Beach house.
Although the scones are delicious on their own, I highly recommend adding the gorgeous icing since it adds an extra boost of flavor and striking color that makes these truly irresistible.
The pastry is easy to work with and forgiving too. It would be incredible with farm-fresh, juicy midwest peaches or any variety of berries swapped in. In the winter, use frozen fruit and these are sure to bring back summer memories no matter what the weather is.
Mango Scones with Lime Zest
Makes 8 scones
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1 heaping cup chopped fresh mangos
1/2 cup heavy cream
1 Tablespoon lime juice
1 large egg
1 teaspoon vanilla extract
zest of 1 lime
Glaze: 1 cup confectioners’ sugar whisked with 2 Tablespoons mango puree
- Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Grate the chilled butter and place in the freezer for at least fifteen minutes. Toss the grated butter into the flour mixture and combine with your fingers until the mixture resembles coarse meal. Fold in the mango. Set aside.
- In a small bowl, whisk the cream, lime juice, egg, and vanilla together. Add the lime zest at this time as well. Drizzle the wet ingredients over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Try not to overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands and transfer to the prepared baking pan. Press dough into an 8″ disc and cut into 8 equal wedges with a very sharp knife.
- Bake for 20 minutes. Remove from the oven and, using a sharp knife, separate the scones so there is space between each one. Bake for 5 more minutes or until lightly brown on the top and edges. Separating them before they are done in the oven helps crisp up the inner edges. (The dough is too wet to do this before they begin baking.)
- Allow scones to cool for a few minutes before glazing and serving. If desired, sprinkle scones with additional lime zest after glazing.