Scones and Backaches
September 7, 2011 § 2 Comments
A few months ago, I hurt my back that rendered me useless for a few days. “Move around”, a friend suggested. Good advice except that with my tiny studio loaded with all sorts of junk I couldn’t really move around much. I had this crazy idea to bake – crazy because I could hardly stand up, much less bend. I did it anyway as I had longed to make some scones with the dried mangoes and candied ginger I purchased a while back. The scone recipe I learned from a high school friend, now a chef. It produced scones that are crusty on the outside but light and soft (almost creamy) on the inside.
Quite a versatile piece of cake, bread, biscuit or whatever you might want to compare it with. While some like it with tea as a snack or dessert, I prefer it with coffee for my breakfast. Whichever way you have it, there are endless combination you can do with a basic scone recipe, truth be told. I once combined dried cranberries and chocolate chips. I have in mind to try it with bacon and cheese for a savory treat someday.
Mango and ginger however, is the best combination I’ve made so far. Sweet, slightly sour from the mango, hot and spicy from the ginger – a wonderful union, I must say. Great scones aside, it actually alleviated that nasty ache.
Mango and Ginger Mini Scones
What you need:
- 2 cups flour
- 1/4 cups sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/4 cup dried mangoes, cut into small pieces
- 1/4 cup candied ginger, cut into small pieces
- 1-1/2 cups heavy cream
- 2 tbsp butter, melted
What you do:
- Preheat oven to 200˚ C
- Mix all dry ingredients.
- Add the heavy cream to get a soft dough.
- Turn onto a lightly floured surface and knead very lightly.
- Flatten dough to ½-inch thick.
- Brush with melted butter. Sprinkle with some sugar.
- Cut into wedges and transfer to baking sheet lined with parchment paper.
- Bake for 10 minutes or until golden brown and crusty.