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Mango Scones (Gluten Free and Vegan!)

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I can?t believe a month has already passed. Traveling, job hunting and interviewing got the best of me and I am only now getting around to posting these scones that I made 3 weeks ago.

I felt like baking and noticed that we had some mangos lying about the fruit bowl. However, I felt like baking something easy, something that would be packed with moist mango flavor. Since I enjoyed the Goji Berry Pecan Scones so much, I figured I?d try a mango version (sans goji berries and pecan). The result was a perfectly dense, moist mango treat.

Mango Scones
Makes 6 medium/large scones

2c rice flour
1tbsp aluminum free baking powder
½ tsp salt
1 tsp cinnamon
1/3 c canola oil
1/3 c agave nectar
1 tbsp vanilla extract
1c mango puree

Prep: Skin, slice and puree a mango. It should yield about one cup of puree.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.In a bowl, combine and mix together the dry ingredients. In a separate bowl, beat together wet ingredients (including the mango puree). Stir the wet ingredients into the dry and mix until just combined. The texture will be crumbly (this is normal!). Take a handful of dough and knead it together, shaping into a scone, and place on the parchment-lined baking sheet. If you notice the dough becoming too crumbly to form a scone, just add a splash of milk to the dough and continue to knead. After scones are lined up on the baking sheet, bake on the center rack for 20 minutes. Remove the scones promptly from the oven and let cool on a cooling rack. Feel free to add 1/3 c of nut pieces, raisins or other goodies to these scones.
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