Mango Cream Scones Recipe

Name: Mango Cream Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, plus additional flour for kneading; 1/4 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 teaspoon allspice; 1/2 teaspoon cinnamon; 1 cup dried mango, chopped into dice the size of raisins; 8 ounces Greek yogurt; 1/2 cup 10% cream, plus extra to brush on scones; Sweet Buttery Topping; 4 tablespoons butter, softened; 2 tablespoons corn syrup (light or dark)

Servings: persons

2 cups flour, plus additional flour for kneading
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon allspice
1/2 teaspoon cinnamon
1 cup dried mango, chopped into dice the size of raisins
8 ounces Greek yogurt
1/2 cup 10% cream, plus extra to brush on scones
Sweet Buttery Topping
4 tablespoons butter, softened
2 tablespoons corn syrup (light or dark)

1
Preheat oven to 375 degrees F.
2
Combine flour, sugar, baking powder, salt and spices in a large mixing bowl. Mix with a fork. Add mangoes and stir to coat with flour.
3
Combine yoghurt and cream and mix into flour mixture with fork until dough becomes thick and hard to stir. Using hand, knead the sticky dough in the bowl, turning and pressing the dough to incorporate the flour. Add more flour if you need it, a tablespoon at a time, until surface of dough is smooth, soft and no longer sticky.
4
On a lightly floured surface, flatten the dough with your fingers to a 1/2 inch thick and, using a water glass, cut out circles from the dough mixture. Gather scraps and repeat until all the dough has been used.
5
Place scones on ungreased baking sheet, leaving some room in between for them to rise as they bake, and brush lightly with some of the 10% cream.
6
Bake 15-20 minutes, or until scones are golden brown. Serve warm with Sweet Buttery Topping.
7
To make Sweet Buttery Topping: Beat topping ingredients together and pack into a pretty ramekin to serve. Refrigerate slightly if too soft.

572

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups flour, plus additional flour for kneading, 1/4 cup sugar, 1 tablespoon baking powder, 3/4 teaspoon salt, and more.

Yes, Mango Cream Scones 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!

Mango Cream Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions