Sounds like some kind of wacky metaphor, doesn't it? It's not. I was just thinking about making some scones, and also thinking about what I could do with the bag of organic mango chunks in my freezer. Usually I just eat them frozen, like the best little popsicles in the world. (Frozen peach slices are very good this way, too, incidentally.) Also, my true love is hosting/entertaining his t'ai chi teacher from China, and he could conceivably make an appearance at our house at any minute, and while I am ever looking for new ways to get my bake on, I also was pondering different ways I could edit my traditional output to appeal particularly to Chinese taste. So I fooled around with my basic scone recipe, et voilà, mango-honey scones were born. (Click to enlarge.)
Since Master Chen did not make an appearance at our home yesterday, and since he is in any event probably far too polite to let us know if he didn't like something I baked for him, and since half the scones have already been consumed, I may never find out how well I did or could have done with that sector of my target market. But another sector, my half-Mexican, part-Welsh, perennially scone-craving true love, was quite enthusiastic.
"These aren't scones. They're pan dulce," he informed with with a note of cheerful surprise in his voice.
"Really? I thought pan dulce were fluffier than this."
"Whatever. Both sides of me are very happy right now."
Anyway, here's the recipe.
2 C all-purpose flour
1 T potassium-based baking powder
3 T your favorite local honey
4 T melted salted butter
2 jumbo eggs
1/3 C plain, unflavored soy milk
half a 10 oz. bag of frozen organic mango chunks, still frozen
¼ t ground cardamom
¼ t ground ginger
1/8 t ground nutmeg
1 lightly beaten egg white for glazing
a tiny amount of extra nutmeg for sprinkling
1. Preheat oven to 400°F.
2. In a medium-sized bowl, whisk together dry ingredients.
3. In a separate bowl, beat together honey, eggs, and soy milk until well blended. Beat in melted butter.
4. Dump combined dry ingredients into wet and blend gently with a rubber spatula. Do not over-mix.
5. Fold in mango chunks, still frozen. NOTE: You may need to cut the mango chunks down. Sometimes they come out of the bag small, but sometimes they are large. Ideally you should be looking at third- or quarter-inch cubes, but rough cubes, not preciously perfect little dice.
6. Scoop dough onto a cookie sheet in approximately eight equal portions. Because you have used honey instead of a dry sweetener, dough will be extremely sticky and gloopy. I used my hand covered in a disposable plastic glove to plop the dough onto the cookie sheet and form the scones, and I recommend this.
7. Brush egg white onto every dough glob to glaze. Then sprinkle nutmeg VERY sparingly over the egg white.
8. Bake for 15 minutes.
9. Serve hot with salted butter.