Classic, blueberry scones and mango curd

By Colin Asuncion
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Ingredients

Classic scones:

  • 2 cups all purpose flour, plus more for dusting work surface
  • 1/2 teaspoon salt
  • 1-2 tablespoons granulated sugar (depending on how sweet you like your scones)
  • 1 tablespoon baking powder
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 2 large eggs
  • 1/3 cup whole milk or cream (any type of cream will work), plus more for brushing the tops of the scones

Blueberry scones:

  • 2 cups all purpose flour, plus more for dusting work surface
  • 1/2 teaspoon salt
  • 1-2 tablespoons granulated sugar (depending on how sweet you like your scones)
  • 1 tablespoon baking powder
  • Finely grated zest of one lemon
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 cup blueberries, fresh or frozen
  • 2 large eggs
  • 1/3 cup whole milk or cream (any type of cream will work), plus more for brushing the tops of the scones

Mango curd:

  • 1 cup mango puree (blend fresh or thawed frozen mangos in a blender or food processor until smooth)
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon or lime juice
  • Finely grated zest of one lemon or lime
  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup or one stick of cold unsalted butter, cut into cm-sized cubes

Directions

Classic scones:

  1. Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper (not wax paper).
  2. Whisk together the flour, salt, sugar, and baking powder. Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers to make an uneven, pebbly mixture.
  3. In a separate bowl, lightly whisk together the eggs and milk/cream. Pour this mixture into the dry ingredients and mix gently with a rubber spatula or wooden spoon until everything is evenly moistened and comes together as a shaggy mass.
  4. Liberally flour your work surface and your hands. Turn the dough out onto your work surface. If you dough is not coming together, knead it gently for a few seconds on the work surface. Pat the dough into a 10" x 3" rectangle. 
  5. Cut the rectangle into five rectangles then cut each in half diagonally, to make a total of ten triangular scones. Alternatively, you can pat the dough out into a large circle and then cut it into slices like a pie.
  6. Place the scones on the prepared baking sheet, leaving at least 1" between them. Brush the tops of the scones with additional milk/cream.
  7. Bake the scones for 20 to 23 minutes until lightly browned on top. Remove them from the oven, and serve warm or at room temperature. Store in an airtight container for up to four days. 

Blueberry scones:

  1. Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper (not wax paper).
  2. Whisk together the flour, salt, sugar, baking powder, and lemon zest. Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers to make an uneven, pebbly mixture.
  3. Add your blueberries (if using frozen berries, do not thaw before using) to this mixture and toss lightly to coat them in your dry ingredients.
  4. In a separate bowl, lightly whisk together the eggs and milk/cream. Pour this mixture into the dry ingredients and mix gently with a rubber spatula or wooden spoon until everything is evenly moistened and comes together as a shaggy mass. Some blueberries may burst during this step - that’s ok!
  5. Liberally flour your work surface and your hands. Turn the dough out onto your work surface. If you dough is not coming together, knead it gently for a few seconds on the work surface. Pat the dough into a 10" x 3" rectangle. 
  6. Cut the rectangle into five rectangles then cut each in half diagonally, to make a total of ten triangular scones. Alternatively, you can pat the dough out into a large circle and then cut it into slices like a pie.
  7. Place the scones on the prepared baking sheet, leaving at least 1" between them. Brush the tops of the scones with additional milk/cream.
  8. Bake the scones for 20 to 23 minutes until lightly browned on top. Remove them from the oven, and serve warm or at room temperature. Store in an airtight container for up to four days. 

Mango curd:

  1. Whisk together the mango, sugar, lemon or lime juice, lemon or lime zest, eggs and egg yolks in a heavy based saucepan over medium-low heat. Stir over medium-low heat until the sugar has dissolved.
  2. Add the cold butter a couple pieces at a time, stirring until each addition of buttter is melted and incorporated. Do not add all the butter in at once or your mixture may split.
  3. Turn the heat down to low and continue stirring, cooking the mixture for threee to four minutes until it is thickened and coats the back of a wooden spoon. 
  4. Pour into a bowl and place plastic wrap on top, making full contact with the curd. Let cool to room temperature and then place in the refrigerator for at least one hour. Store in the refrigerator until serving. 

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