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Pina Colada Scones with Mango Butter
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Serves 8
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Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons cold unsalted butter, diced
1 cup dried pineapple pieces, finely chopped
1 cup flaked coconut
1 cup heavy cream, plus more for brushing tops of scones
1 1/2 teaspoons rum extract
Preheat oven to 400 degrees F.
Whisk together the flour, baking powder, salt and sugar. Using a pastry blender, cut in cold diced butter, until it resembles the size of peas. Add pineapple bits and coconut, tossing to coat with flour. Make a well in center of flour mixture and add heavy cream and rum extract. Mix together, just to incorporate, and form dough into a disc.
Cut disc into 8 triangles, place on lined baking sheet, and brush tops of scones with heavy cream. Bake for 17 to 20 minutes or until nicely puffed up and browned.
Remove from oven and cool at least 10 minutes; split in half, and spread with Mango Butter.
Mango Butter
1 ripe mango, peeled, pitted, and diced
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 tablespoon honey
Puree mango in food processor; add remaining butter ingredients and pulse until well blended. Refrigerate until ready use. Bring to room temperature before using. Makes about 1 1/2 cups.
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1 cup heavy cream, plus more for brushing tops of scones
1 1/2 teaspoons rum extract
Mango Butter
1 ripe mango, peeled, pitted, and diced
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1 tablespoon honey
Directions:
Preheat oven to 400 degrees F.
Whisk together the flour, baking powder, salt and sugar. Using a pastry blender, cut in cold diced butter, until it resembles the size of peas. Add pineapple bits and coconut, tossing to coat with flour. Make a well in center of flour mixture and add heavy cream and rum extract. Mix together, just to incorporate, and form dough into a disc.
Cut disc into 8 triangles, place on lined baking sheet, and brush tops of scones with heavy cream. Bake for 17 to 20 minutes or until nicely puffed up and browned.
Remove from oven and cool at least 10 minutes; split in half, and spread with Mango Butter.
Mango Butter
Puree mango in food processor; add remaining butter ingredients and pulse until well blended. Refrigerate until ready use. Bring to room temperature before using. Makes about 1 1/2 cups.
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