M.I. Scarrott, Christian Author
Mango-Ginger Scones


  • 2 cups sifted all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 large egg, beaten
  • ½ cup heavy whipping cream
  • 1 cup chopped dried mango
  • ½ cup diced crystallized ginger


  • 2 tablespoons heavy cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground ginger

Combine flour, salt, baking powder, and sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and heavy cream. Stir in mango and ginger.

Preheat oven to 350 degrees. Turn dough out onto a lightly floured surface and knead lightly. Pat into a 9-inch circle and to a ½-inch thickness. Cut into 6 pie-shaped wedges. Place on a baking sheet lined with parchment paper. Brush tops with cream and sprinkle with combined sugar and ground ginger mixture. Bake 25-30 minutes, or until light brown.