A mix of tart lime zest and sweet mango flavors a scrumptious gluten-free scone.
Mango-Lime Scones
Serves: 8
Ingredients
- 2 cups gluten-free all-purpose flour blend, such as Pamela’s
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon fresh lime zest
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- ½ cup diced ripe mango, divided
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, ⅓ cup sugar, baking powder, lime zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
- In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, stirring well. Add to flour mixture stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Scatter ¼ cup mango over half of dough. Fold other half of dough over mango to enclose it. Gently roll out dough to a ½-inch thickness again. Repeat scattering and folding with remaining ¼ cup mango. Gently roll out dough to a 1-inch thickness.
- Using a 2¼-inch round cutter, cut 8 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream. Sprinkle tops of scones with remaining 1 tablespoon sugar.
- Bake until edges are golden brown and wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Lime Curd
Serves: 1 1/4 cups
Ingredients
- ¼ cup unsalted butter
- 5 large egg yolks
- ½ cup Key lime juice, such as Nellie and Joe’s
- ½ cup granulated sugar
- 1 teaspoon fresh lime zest
Instructions
- In a medium saucepan, melt butter over medium-high heat.
- In a medium bowl, combine egg yolks, lime juice, and sugar, whisking until combined. Add melted butter, whisking constantly.
- Return mixture to saucepan. Cook over medium heat, whisking constantly until mixture thickens, 2 to 3 minutes.
- Immediately pour mixture through a fine mesh sieve into a small heatproof bowl. Add lime zest, stirring until combined. Place a sheet of plastic wrap on the surface of curd to prevent it from forming a skin while cooling.
- Refrigerate until very cold, approximately 4 hours, before using. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
For a less tart curd, we recommend using regular lime juice instead of Key lime juice.
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