Mango Scones with Homemade Mango Jam
Refreshing homemade mango scones with fragrant mango, basil and lime jam and edible decorations. As seen in Episode 6 of Crazy Delicious on Neflix.
Ingredients
The Scone (Biscuit)
- 1 kg flour
- 125 g butter
- 125 g margarine
- 15 g baking powder
- 150 g milk
- 50 g lime juice
- 160 g mango juice
- 175 g sugar
- 1 egg, large
- 250 g fresh mango
- 100 g soft dried mango
- 1 handful basil leaves, fresh
- 2 teaspoon lime zest
Mango & Lime Jam
- 300 g mango, cubed
- 150 g pectin jam
- 30 g pectin, liquid
- 60 g lime juice
- 1 handful basil leaves, fresh
Extra
- 1 wafer paper
- food colouring
- white chocolate / candy melts
Instructions
The scone (biscuit)
- Pre-heat the oven to 180°C (360°F) fan assisted.
- Mix the flour with baking powder. Use your hands to rub in the butter and margarine until you reach a sandy texture.
- In a small bowl mix the milk with 1 large egg and the sugar. Save a bit of the liquid mixture for later to wash the scones.
- Form a well in the middle of the flour and add the milky mixture, along with the lime and mango juice. Mix until the ingredients just about combined. Use your hands if necessary, but do not over-mix.
- Add the fresh mango and soft dried mango finely chopped along with the lime zest and finely chopped basil. Use hands to combine, and do not over-mix.
- Sprinkle some flour on the work surface and roll dough out with a rolling pin to 3cm (1 ¼ inches) thickness. Do not press hard, as we only need to flatten the dough.
- Use a 6-7cm (2 - 2 ½ inches) cookie cutter to cut scones. Place on a baking tray and bake for 10 minutes.
- After 10 minutes, apply plain egg wash with a pastry brush over the top of the scones. Bake for an additional 5-6 minutes or until golden.
- Let cool in the tray for 15 minutes, then transfer onto a cooling rack.
The mango, lime and basil jam
- Chop the mango and basil finely or pulse in a food processor to get a thick paste.
- Add mango paste in a saucepan over low-medium heat.
- Add the jam sugar and lime juice. Bring mixture to boil.
- Boil jam for 4-5 minutes until the entire mixture thickens.
- Add the liquid pectin, then cook over low heat for another 2-3 minutes.
- Place finished jam in a tray, cover with cling film and let cool. Place in fridge to set completely.
Assembling the scones
- Cut scones in half and spread some clotted cream and mango and basil jam on each half. Combine like a sandwich.
- Paint firefly wings on a wafer paper using food colouring or airbrush. Cut out each individual wing. Use melted chocolate to attach wings to the top half of the scone.
- Apply clotted cream and mango jam on the lower half of the scones. Attach the top half on top to complete the firefly scone.
Video
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Adding too much fruit into the dough can make the scone bake unevenly.
- Over-mixing the dough will result in a dough scone. To avoid this, the dough needs to be just about combined.
Nutrition
Calories: 290kcal
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