Blackberry Mango Scones Recipe
Flaky, tender scones made with juicy blackberries and sweet mango. Perfect for brunch, afternoon tea, or a cozy homemade breakfast.
Equipment
- Mixing Bowl
- pastry cutter (or fork)
- Baking Sheet
- Parchment paper
- oven
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter cubed
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cream or buttermilk
- 1 cup fresh blackberries or frozen, patted dry
- 1 cup diced mango
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in cream or buttermilk until dough begins to form.
- Gently fold in blackberries and diced mango.
- Transfer dough to a floured surface and shape into a circle about 1 inch thick.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with cream and sprinkle with sugar if desired.
- Bake for 18–22 minutes or until golden brown.
- Let cool slightly before serving warm.
Notes
Frozen blackberries can be used, just pat them dry to avoid excess moisture.
For extra sweetness, drizzle baked scones with a lemon glaze.
To freeze: shape dough into wedges and freeze unbaked. Bake directly from frozen, adding 2–3 minutes to cook time.