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…

Ingredients:
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)

Directions:
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?