Scones with mango jam
This is Ellis Barrie’s mum's failsafe scone recipe. The flavoursome mango jam is all his own creation!
Making a British classic a little bit tropical with mango jam is the perfect way to spruce up an afternoon tea or bake sale.
Ingredients
- 450g/1lb self-raising flour, plus extra for dusting
- 115g/4oz butter
- 75²µ/2½´Ç³ú caster sugar
- 150ml/5fl oz milk
- 1 medium egg, well-beaten with a pinch of salt, for glazing
- 150ml/5fl oz double cream, whipped, or clotted cream, to serve
For the mango jam
- 1 medium ripe mango, around 350g/12oz, peeled, stone removed and finely chopped
- 50²µ/1¾´Ç³ú caster sugar
- ½ lime, finely grated zest and juice, plus extra zest for decorating
- ½ tsp finely chopped red chilli (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
To make the scones, place the flour, butter and sugar in a food processor and pulse until breadcrumbs. Add the milk and pulse lightly until the dough comes together in a rough ball. Roll the dough out on a lightly floured surface to around 2.5cm/1in thick.
Dip a 8cm/ 3¼in cookie cutter in a little flour and stamp out 6 rounds, dipping the cutter into flour each time so that you end up with scones the perfect shape. Place on the baking tray, brush the tops with the beaten egg and bake for 15 minutes, or until well-risen and lightly golden-brown.
To make the mango jam, place 100g/3½oz of the chopped mango in a small saucepan with the sugar and 4 tablespoons of cold water. Cook for 5–6 minutes over a medium heat, stirring regularly until very soft. Stir in the remaining mango. Add the lime zest and juice, and chilli (if using), and cook for 20–30 seconds more, stirring. Spoon into a small heatproof bowl and leave to cool a little.
Arrange the scones on a serving plate with the jam and cream, decorated with a little lime zest.
