Eggless Multigrain Mango Scones Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the whole wheat flour, oats, flaxseed meal, baking powder, salt, and sugar.
• STEP 3.Add the cold butter to the dry ingredients and use your fingers or a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
• STEP 4.In a separate bowl, whisk together the mango puree, yogurt, and vanilla extract.
• STEP 5.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• STEP 6.Gently fold in the diced mango chunks.
• STEP 7.Transfer the dough onto a lightly floured surface and shape it into a circle, about 1 inch thick.
• STEP 8.Using a sharp knife or a pastry cutter, cut the dough into 8 wedges.
• STEP 9.Place the scones onto the prepared baking sheet and brush the tops with a little milk or melted butter.
• STEP 10.Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
• STEP 11.Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.

Cooking Tips

• Make sure the butter is cold and cut into small pieces before adding it to the dry ingredients. This will help create a flaky texture in the scones.
• Do not overmix the dough. Overmixing can result in tough scones.
• If the dough is too sticky, lightly flour your hands and the surface to make it easier to shape.
• Feel free to add a sprinkle of cinnamon or nutmeg to the dry ingredients for extra flavor.
• These scones are best enjoyed on the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days.

Storage and Serving

• Store the scones in an airtight container at room temperature for up to 2 days.
• Serve the scones warm or at room temperature.
• These scones are delicious on their own, but you can also serve them with butter, jam, or clotted cream.