You might have noticed the mangoes in my fruit bowl in my finished kitchen reveal photos. If I was a professional, I'd have probably replaced those with some bright green apples(and had better lighting, but let's not pile on ;-P) But the fruit is ever changing in that bowl, and last week it was champagne mangoes. I used a couple for breakfast the other day to make some Cinnamon Mango Scones.
I started with 2 champagne mangoes. If I had the larger type of mango, I'd only have used one.
I sliced the flesh of the mango off each side of the pit, and scored through the fruit to the skin diagonally
in both directions to create diamond cubes that I sliced off the skin. Reserve the fruit while you make the scone batter.
In a medium bowl, I whisked together 2/3 cup sorghum flour, 2/3 cup arrowroot starch, 1/3 cup white rice flour, 1/3 cup brown rice flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
In a separate bowl, I mixed together 1/3 cup melted coconut oil, 1/4 cup agave nectar, 2 tbsps maple syrup, and 1 tsp vanilla and mixed the wet ingredients into the dry.
Mix in 1/4 cup of hot water and fold in the reserved mango.
Drop by large scoops onto a parchment lined baking sheet and sprinkle with cinnamon sugar.
Bake at 350 for 18-20 minutes or until golden brown.
Let cool for a few minutes before removing from the baking sheet and enjoying. These were so moist, not at all like a store bought scone.
Thanks for popping in and baking with me.