The best thing about April to October in Kentucky is the constant availability of in-season foods. Whether they are local, or specialty imports, once April comes the growing season starts moving quickly.
Each food has its time to shine, but it fades quickly. It is difficult to be too sad to see one go, though, as the next one is right around the corner.
For me this year it started with Ataulfo mangos. I took full advantage of their short season by purchasing a full case, something I rarely do. After some coconut sticky rice and fruit salad snacks, I froze a few to enjoy later this summer.
I decided to reserve the last one for some baking which resulted in Mango Pecan Scones! These whole grain scones were a great wait to celebrate the short season for this fruit. I’m sad to see those mangos go, but strawberries are right around the corner!
Mango Pecan Scones
2 ¼ tsp baking powder
3 tbsp raw sugar (I use Demerara)
¼ tsp salt
¼ cup raw pecans, chopped
¼ cup cold unsalted butter
1/3 cup mango, puree (about 1 Ataulfo mango)
1 tsp vanilla
½ cup buttermilk
2 tbsp raw sugar, for topping
Preheat the oven to 400 degrees F.
In a bowl, stir together the flour, baking powder, sugar, and salt. Add the pecans, and stir to coat them with the flour.
Cut the butter into the flour, and use two knives or a pastry blender to mix until the butter is in pea-size pieces throughout the flour.
Stir in the mango, vanilla, and buttermilk. Combine until a dough is formed. Turn the dough ball onto a floured surface and shape into a circle, about ½ inch in thickness.
Cut like a pie into 8 pieces. Place the scones on a lightly greased baking sheet, or on a baking sheet covered in a silicone mat. Sprinkle with the raw sugar. Bake 12 to 15 minutes or until the edges begin to brown. Remove from the baking sheet and cool on a wire rack. Serve warm or at room temperature. Makes 8 scones.
Speaking of the foods of the season, I love keeping track of what we harvest from our garden. I’d love to see your pictures, too, whether it is food from your own backyard or your local Farmer’s Market. I invite you to head over to my Facebook page and post your photos throughout the season. Be sure to list the foods and the market, city, state, or country where the photo was taken.