Dried mango and pineapple chunks add a tropical twist to these light and fluffy scones. They're a snap to make and will be a welcome addition to your breakfast or brunch table, or perhaps afternoon tea.
These scones are best eaten the day they're made, but they can be stored in an airtight container for up to 2 days. Reheat them in the oven at 325 degrees F until warm.
|1/3 cup||lowfat buttermilk|
|2 tablespoons||agave syrup|
|1/3 cup||heavy (whipping) cream (divided)|
|1 3/4 cups||unbleached all-purpose flour|
|1/2 teaspoon||baking powder|
|1/4 teaspoon||baking soda|
|1/2 cup||(1 stick) cold unsalted butter (cut into 1/2-inch cubes)|
|1/2 cup||diced Earthbound Farm Organic Dried Mangos (about 2 ounces)|
|1/2 cup||diced dried pineapple (about 1-1/2 ounces)|
|1 large||egg yolk|
|turbinado sugar (as garnish)|
Position a rack in the middle of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment or wax paper.
Combine the buttermilk, agave syrup and 1/4 cup of the heavy cream in a small bowl and whisk to blend.
In another large bowl, mix together the flour, sugar, baking powder, salt and baking soda. Add the butter and blend, using a pastry cutter or your fingertips, until the mixture resembles coarse meal and only a few pea-size bits of butter remain. Stir in the dried mango and pineapple, then add the buttermilk mixture and blend just until combined. Don't overmix the batter or the scones will be tough.
Drop the batter in 10 mounds onto the prepared sheet, leaving a 1-inch space between the dollops of dough.
Blend the egg yolk with the remaining cream and brush the mixture over the tops of the scones. Sprinkle with the turbinado sugar, if using.
Bake until the scones are puffed and golden, 20 to 25 minutes. Transfer the pan to a wire rack and cool for at least 10 minutes before serving.