I love Ataulfo mangos. The next best thing to eating them fresh is using them for baking. Try them in these mango pecan scones!
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 along.
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 way 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
Makes: 8 scones
1 1/4 cups white whole wheat flour
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 pure vanilla extract
½ cup buttermilk
2 tbsp raw sugar, for topping
Preheat the oven to 400 degrees F.
In a medium bowl, stir together the flour, baking powder, 3 tablespoons of 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 and distributed 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 wedges. Place the scones on a lightly greased baking sheet, or on a baking sheet covered in a silicone mat. Sprinkle with the scones with the remaining 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.
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