And sometimes, the smallest quantities of ingredients pack a humongous taste-punch!
Mangoes usually seem to have a very short season here in Georgia, but this year, I cannot seem to avoid them – ripe, succulent, alluringly aromatic mangoes keep falling off grocery store bins when I happen to walk by!
One of my favorite snacks is a cubed up mango in an apricot Chobani – and this is what led to these scones…
1 cup whole wheat flour
1/2 cup old fashioned oats
1/3 cup brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 well beaten egg
1/2 a mango cubed
1 and a half 6oz containers of apricot Chobani (can sub peach if you have trouble finding apricot)
Set the oven to preheat to 400 degrees, while the oven is getting nice and toasty; mix the flour, oats, sugar, baking pwder, baking soda and salt with a spoon. Then gently mix in the beaten egg, mango cubes, and 1 container of chobani, if the resulting dough is crumbly and dry, add half of another container of chobani. The dough should be slightly wet – and sticky. Roll the dough onto a lightly floured surface (I put some oil on my hands to keep things from getting too messy) and roll it out till about 1/2 to 3/4 of an inch high. Using a pizza cutter, cut this into 4 or 8 parts (depending on your preference), then place these on a baking tray that has been lined with parchment paper and bake for 12-15 minutes or till golden brown.
Even though only half a mango was used, these scones oozed mango flavoring! We poured honey and whipped cream over ours and as I was face planting into mine…I couldn’t help but wonder how these flavors would taste in muffin form….
Thank you for reading and I am curious – if the choice was yours, would you have a mango/apricot scone or muffin?