Vegan Bicyclinguist Logo

Vegan Bicyclinguist

An occasional thought from a vegan bicyclist language-lover

Vegan Mango Ginger Scones

Posted: Wednesday, January 7th, 2009 – 9:30 pm

Mango Ginger SconeYes, I confess I'm out to ruin everyone's New Year's resolutions with this recipe, but everything in moderation, right? I did a little experimenting with mango and candied ginger last night and brought these scones to work today. By noon all but a small portion of one scone was left, which had been surgically portioned off – I guess someone didn't want to look like too much of a piggy.

These scones are a typical scone recipe, and I've paired it with fresh mango with candied or crystallized ginger. The sweetness of the mango and the tang of the ginger actually turned out to be a really nice combination. I chopped the candied ginger pieces finely so they go unnoticed until you bite into the scone. You can most likely find candied ginger at your local supermarket. My favorite place for candied ginger and all my spices in Chicago is The Spice House, which is also related to Penzey's Spices. If you really can't find the candied, you can make it at home, which is actually what I did last night because I was too lazy to go out and buy it.

The basic formula for scones is to coat the dry ingredient particles in fat and then add a liquid to bind it together. To create a nice light and flaky scone, you want to avoid developing the gluten in the flour (which makes the baked result tough). Two things are critical:

  1. Chill everything: flour, margarine, liquid.
  2. Work the dough as little as possible after adding the liquid.

In my previous two scone posts 1 2, I manually distributed the fat in the dry ingredients. You can of course do this, but if you have a food processor, it makes your job a lot easier and the entire process more efficient. This recipe goes that route.

I also use vegan buttermilk (non-dairy milk and apple cider vinegar) instead of plain water to get a bit more tang and richness in the final product. You're free of course to use whichever liquid works for you.

Mango Ginger Scone Ingredients

Mango Ginger Scone Preparation

  1. In a small measuring cup or bowl, add the vinegar to the non-dairy milk and allow to curdle.
  2. Cut the vegan margarine into ¼" cubes. Rechill in the refrigerator if the margarine warmed up.
    Cut the vegan margarine into ¼" cubes
  3. Mix flour, sugar, baking powder, and salt together. Layer the dry ingredients with the margarine cubes in a food processor.
    Mix the dry ingredients. Layer with the margarine cubes in a food processor.
  4. Process in short pulses until the cubes are broken up and the mixture resembles small peas. Empty into a mixing bowl and mix in mango and ginger pieces.
    Process, empty in a bowl, and add mango and ginger pieces
  5. Slowly add milk mixture to dry ingredients. Mix with a spoon until the dry ingredients are just moistened and the dough starts to hold together.
    Add milk mixture to dry ingredients.
  6. Turn dough out onto a lightly floured surface and knead once or twice. Lightly roll or pat the dough out into a circle about ½" thick.
    Roll or pat dough into a circle ½" thick.
  7. Cut the circle into 8 even pieces.
    Cut into 8 equal pieces.
  8. Transfer to a baking sheet and lightly sprinkle with sugar.
    Transfer to a baking sheet and sprinkle with sugar.
  9. Bake at 350°F for 20-25 minutes or until lightly browned. Cool and serve.

Yield: 8 scones

Nutritional information for 1 serving
Nutrition Facts
Serving Size 1 scone (90g)
Servings Per Batch 8
Amount Per Serving
Calories 291 Calories from Fat 108
% Daily Value *
Total Fat 12g 20%
Saturated Fat 5g 25%
Monounsaturated Fat 3g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 379mg 16%
Potassium 101mg 3%
Total Carbohydrate 42g 14%
Dietary Fiber 2g 8%
Sugars 11g
Protein 5g 10%
Vitamin A 5%
Vitamin C 12%
Calcium 15%
Iron 11%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments (1)