Cinnamon Mango Scones

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.