♥ Mango and Walnut Scones

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.

INGREDIENTS

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)

METHOD

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.