Iterative Baking

the "holy mango scone grail"

I am trying to re-create a baked good I had at a local bakery. Flattery is the highest praise I know but I don't want to steal their recipe. I am trying to figure it out for myself. This is not easy.

The mango scone pictured on the right is the desired shape and consistency I am trying to achieve. it is firmer, yet not too dry, have a sweet taste and it even-shaped. and have a nice browned top. It's more bread-like than flaky inside.

My efforts have yet to be successful. One of the bakers was nice enough to offer some hints when I asked. She indicated the scones are cut, not baked in a mold. She also said they use AP (all purpose) flour and dried mangoes. That's all I have to go on.

I have deduced that there is vanilla and sugar in this scone for sure. I also suspect there is some kind of milk wash applied to the top.

Below are my efforts this week and the recipe. I used a stand mixer thinking that might help firm up the dough some. On second thought, it didn't and I suggest against it and have adjusted the instructions below accordingly.

Ingredients

• 2 cups (250 grams) all-purpose flour sifted

• 1/3 cup (65 grams) ultra-fine granulated sugar

• 1 tablespoon baking powder

• 6 tablespoons (85 grams) cold salted butter cubed into pieces

• 1/2 cup (120 ml) heavy whipping cream plus more for brushing the tops

• 1 large egg

• 1 teaspoon pure vanilla extract (I used vanilla bean paste)

• 1 cup chopped dried mango

Baking Instructions

1. Preheat oven to 400°F (204°C).

2. Line baking sheet with parchment paper.

3. In mixing bowl, whisk dry ingredients. Add very cold butter, and cut in with fork or pastry cutter. Cut until you have pea-sized crumbs. Toss in the mango and mix well.

4. In a separate bowl mix cream, egg, and vanilla. Whisk until completely combined. Add the wet ingredients to the dry and blend with a wooden spoon, spatula or butter knife. Stir until just combined. Form a ball in the bowl.

5. Scoop the dough unto a lightly-floured surface. Gently kneed the dough and fold three times. Flatten into a square of 1 to 1.5" height. Cut the dough with cutter. Insert cutter into flour before and do not twist. Pull straight up.

6. Place scones on prepared sheet (or cutting board) and put into freezer for 10 minutes to chill.

7. Brush the tops of each scones with heavy whipping cream.

8. Bake at 400°F (204°C) for 18-22 minutes or until the scones are cooked through and lightly brown on top.

9. Remove from oven and allow to cool.

Outcome

As you can see I did not succeed. I still have work to do. These scones were not firm enough and did not rise enough or were not cut large enough. They had a nice exterior which offered a crunch, but it's not the consistency I am aiming for.

If you have suggestions on how I can improve this recipe to reach the desire outcome, I would love to hear from you! Leave a comment here or contact me.