BAKING: Make mango scones before the season ends


3 cups self-raising flour

1 cup of thickened cream (extra thickened cream for top)

1 cup of lemonade

1 cup of well strained mashed mango  (three or four mangoes with reserves for slices for top)


Lightly  grease an oven tray then lightly dust with flour. Preheat oven to 190C convection.

In a large bowl add the flour (no sifting required), the thickened cream, the lemonade and then the cup of strained mangoes.

Mix till just combined with a wooden spoon then add an extra dash or two of flour or until the mixture comes together in a dough ball around the spoon.

Empty the dough on a lightly floured surface and gently knead for about three rotations till smooth on top and dough is about 2cms high.

Using a cutter of your choice cut out scones and place on a tray- mixture should make 12 to 15 scones.

Bake in the preheated oven for exactly 15 minutes (no longer).

Cool with a tea towel on top for five-ish mins then place on a wire rack.

Decorate with whipped cream (vanilla essence and dash of icing sugar added) and the reserved slices of mango.

Recipe submitted by Debbie Reid, Kyogle CWA Evening Branch

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