As usual I have over indulged in mangoes this year too! Every year during mango season I put on a pound or two and I am mentally prepared for it! I have eaten so much that I could have turned orange by now!! I had a bunch of overripe mangoes and to save them I made some simple mango jam. A big dollop of mango jam on freshly baked bread is heavenly…
After making the jam I was planning to make a batch of scones as I had no snacks for my ever hungry family that’s when I thought of making some mango jam filled scones instead of the usual plain ones.
My mango jam is nothing but finely chopped fresh mango and sugar simmered till it reaches the desired jam consistency. It has no other spices or flavors added to it. I like the simplicity of homemade jams. I just store it in an air tight container in the refrigerator.
This scone is a very basic eggless scone. It requires very little butter and I reduced the amount of sugar a lot lesser as the mango filling is quite sweet. I made them with whole wheat flour and trust me; they turned out as good as the usual all purpose flour scones. They were wonderfully crusty on the outside with juicy sweet mango filling inside.
I am sure you can make this with almost any jam you have on hand. Fresh homemade jam would be best. Make this before the mango season ends and if you don’t… then make them with some other fruit
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- 2 cups whole wheat flour
- 1 ½ tsp baking powder
- ½ salts
- ¼ cup cold butter cut into ¼ inch cubes
- 1/3 cup sugar
- ½ cup + 2 tbsp milk
- 1 tsp vanilla
- 7-8 tbsp mango jam for filling
In a food processor take 2 cups of flour. Add the salt and baking powder and mix it well. Now add the butter and pulse till it resembles bread crumbs. Now add the sugar and pulse once again. Pour ½ cup milk and pulse till it forms dough. If the mixture is looking too dry add the remaining 2 tbsp milk.
Transfer the dough to a floured surface. Divide it into 2 equal parts. Roll them both into roughly 6 inch circles of ½ inch thickness. I used just my hands by you can also roll it with a rolling pin.
Spread a thick layer of mango jam on one circle. cover it with the other circle. Cut it into 8 triangular pieces. Place them on the baking sheet with some room between the pieces.
Bake them at 180°C for 15-20 minutes till the bottom is golden brown and the top looks cooked.