Cranberry Scones With Cranberry Mango Chutney

Name: Cranberry Scones With Cranberry Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces of sliced mangoes in syrup, chopped; 12 ounces fresh cranberries or 12 ounces frozen cranberries, thawed; 1 cup chopped red pepper; 1 cup chopped onion; ⅔ cup brown sugar, packed; ½ cup dark raisin; ¼ cup apple cider vinegar; 1 tablespoon grated gingerroot or ¾ teaspoon ground ginger; 1 teaspoon yellow mustard seeds; ¾ teaspoon dried crushed red pepper flakes; 1 teaspoon salt; ½ teaspoon ground coriander; ¼ teaspoon fresh ground pepper; 1 strip lemon peel (4 inches, length); 2 cups all-purpose flour; ¼ cup granulated sugar; 4 teaspoons baking powder; ½ teaspoon salt; 1 large egg; 6 tablespoons hard margarine, melted or 6 tablespoons butter; ⅔ cup milk; 1 ½ cups dried cranberries; 1 tablespoon milk; 1 tablespoon granulated sugar

Servings: persons

14 ounces of sliced mangoes in syrup, chopped
12 ounces fresh cranberries or 12 ounces frozen cranberries, thawed
1 cup chopped red pepper
1 cup chopped onion
⅔ cup brown sugar, packed
½ cup dark raisin
¼ cup apple cider vinegar
1 tablespoon grated gingerroot or ¾ teaspoon ground ginger
1 teaspoon yellow mustard seeds
¾ teaspoon dried crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground coriander
¼ teaspoon fresh ground pepper
1 strip lemon peel (4 inches, length)
2 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
½ teaspoon salt
1 large egg
6 tablespoons hard margarine, melted or 6 tablespoons butter
⅔ cup milk
1 ½ cups dried cranberries
1 tablespoon milk
1 tablespoon granulated sugar

1
FOR THE MANGO CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven.
2
Bring to a boil on medium.
3
Reduce heat to medium low.
4
Simmer, uncovered, for 50 to 60 minutes until thickened.
5
Remove and discard lemon peel.
6
Store in refrigerator for up to 4 weeks.
7
FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl.
8
Make a well in centre.
9
Beat egg in small bowl until frothy.
10
Add margarine and milk.
11
Mix.
12
Pour into well.
13
Add cranberries.
14
Stir until just moistened.
15
Turn out onto well floured surface.
16
Knead 8 to 10 times.
17
Divide into 2 equal portions.
18
Pat each into 6 inch circle.
19
Arrange on greased baking sheet.
20
TOPPING: Brush tops with milk.
21
Sprinkle with sugar.
22
Score each circle into 6 wedges.
23
Bake in 425 oven for about 15 minutes until risen and lightly golden.
24
Companys Coming Home for the Holidays.

751

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 14 ounces of sliced mangoes in syrup, chopped, 12 ounces fresh cranberries or 12 ounces frozen cranberries, thawed, 1 cup chopped red pepper, 1 cup chopped onion, and more.

Yes, Cranberry Scones With Cranberry Mango Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!