Cranberry Scones with Cranberry Mango Chutney Recipe

Name: Cranberry Scones with Cranberry Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz. Can of sliced mango in syrup, chopped; 12 oz. bag of fresh (or frozen, thawed) cranberries; 1 cup chopped red pepper; 1 cup chopped onion; 2/3 cup brown sugar, packed; 1/2 cup dark raisins; 1/4 cup apple cider vinegar; 1 tbsp. grated gingerroot (or 3/4 tsp. ground ginger); 1 tsp. yellow mustard seed; 3/4 tsp. dried crushed chilies; 1 tsp. salt; 1/2 tsp. ground coriander; 1/4 tsp. freshly ground pepper; 1 slice of lemon peel (4 inches, length); 2 cups all purpose flour; 1/4 cup granulated sugar; 1-1/3 tbsp. baking powder; 1/2 tsp. salt; 1 lg. egg; 6 tbsp. hard margarine (or butter), melted; 2/3 cup milk; 1-1/2 cup dried cranberries; 1 tbsp. milk; 1 tbsp. granulated sugar

Servings: persons

14 oz. Can of sliced mango in syrup, chopped
12 oz. bag of fresh (or frozen, thawed) cranberries
1 cup chopped red pepper
1 cup chopped onion
2/3 cup brown sugar, packed
1/2 cup dark raisins
1/4 cup apple cider vinegar
1 tbsp. grated gingerroot (or 3/4 tsp. ground ginger)
1 tsp. yellow mustard seed
3/4 tsp. dried crushed chilies
1 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. freshly ground pepper
1 slice of lemon peel (4 inches, length)
2 cups all purpose flour
1/4 cup granulated sugar
1-1/3 tbsp. baking powder
1/2 tsp. salt
1 lg. egg
6 tbsp. hard margarine (or butter), melted
2/3 cup milk
1-1/2 cup dried cranberries
1 tbsp. milk
1 tbsp. granulated sugar

1
FOR THE 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
FORTHE 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

618

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 14 oz. Can of sliced mango in syrup, chopped, 12 oz. bag of fresh (or frozen, thawed) cranberries, 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.

Cranberry Scones with Cranberry Mango Chutney

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