Am I alone in sticking to a very limited choice of foods to eat for breakfast? I usually select either the healthy option of a bowl of porridge with yogurt or the not so healthy alternative of a scone. In an effort to make some tiny changes to my breakfast routine, when I was baking a batch of scones for the freezer I added walnuts and dried mango instead of the usual couple of handfuls of sultans. I try to avoid dairy as much as possible but I have never been able to find an acceptable substitute to use for baking, if anyone knows one please let me know.
450g plain flour
110g butter – diced
250ml milk or soya milk (you may need a little more)
I egg beaten lightly
55g walnuts – chopped
55g dried mango pieces – chopped
55g caster sugar
2 tsp of baking powder
1 tsp cinnamon (optional)
Put the flour, caster sugar, baking powder, cinnamon (if using) and the diced butter into a food processor and blitz briefly until the mixture looks like fine breadcrumb. Transfer this dry mix to a bowl and add in the chopped walnuts and mango; stir to distribute them evenly. Pour in the milk and the beaten egg and mix to create a soft spongy dough, if necessary add some extra milk (but the dough shouldn’t be too moist). Turn the dough out on to a well-floured surface and knead briefly. Then roll it out to about a 2.5cm thickness and use a cutter to stamp out the scones. (you can at this point beat another egg with a little water to brush over the scones as a glaze). Transfer the scones to a greased baking tray and put the scones into an oven heated to 180° for 15-20 minutes. This recipe will yield approx 12 scones.
Note: I bought my dried mango pieces in Marks and Spenser, a black sticker on the container said only available at M & S (surely not) but if you cannot find dried mango pieces you could use dried apricots.