This Mango Cardamom Scones recipe includes diced mango, freshly-ground cardamom and a vanilla bean cardamom glaze.
The inspiration for these scones came from a follower on my TikTok who asked me to make these after they had a mango cardamom scone in a cafe and then struggled to find a good recipe to duplicate them.
When developing this recipe, I knew I wanted the cardamom to have a solid punch, so using pre-ground was not an option. I used freshly ground seeds from whole cardamom pods in the dough, as well as in the vanilla bean glaze.
Ingredient substitutions for scones
Scones are a treat and the ingredients should reflect that, so I used full-fat heavy cream and butter in the dough. I would not recommend subbing margarine, but subbing whole milk or buttermilk for heavy cream may work. Comment to let me know if you try that swap and how it worked out for you!
I used fresh mango because I like the moisture it brings to the dough, but you could use thawed frozen mango chunks or even dried mango bits. Dried mango will probably remain chewy after baked, so if you want to avoid this texture I would recommend soaking the dried mango in warm water beforehand to soften it.
If you do not like cardamom, you can swap another complementary spice or leave it out altogether. I bet cinnamon would be lovely or even a bit of chili powder for a zing.
What do you need to make mango cardamom scones?
If you have fresh mango and cardamom on hand, you are probably set. The rest of these ingredients are most likely already in your refrigerator and pantry:
- Mango
- Cardamom pods
- Heavy cream
- Eggs
- Flour
- Baking powder
- Baking soda
- Butter
- Sugar
- Vanilla
Looking for a more challenging pastry? Try my Kouign Amann recipe.
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Tips:
- I like my mango chunks small, but feel free to cut them however large you like. Just take care to thoroughly coat them in the flour mixture so they evenly distribute throughout the scones.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
- These are best served fresh. If you serve them past fresh, I recommend reheating them in a toaster oven.
📖 Recipe
Mango Cardamom Scones
Ingredients
Mango cardamom scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 4-5 cardamom pods seeds ground
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup chilled unsalted butter (113g, 1 stick) cut into ½-inch pieces
- 200 grams fresh mango (about 2 medium size mangos)
- 1 large egg
- 1¼ cups heavy cream plus more for brushing
- raw sugar for sprinkling
Vanilla bean cardamom glaze
- ⅔ cup powdered sugar
- 2 tablespoon heavy cream warmed
- 1 tablespoon butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cardamom pods seeds ground
Instructions
- Preheat the oven to 375°F.
- Combine granulated sugar, baking soda, baking powder, salt, ground cardamom and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut it in with two knives or a pastry cutter until most butter pieces are pea sized. Add mango and toss to coat.
- Make a well in the center and add the egg and the heavy cream. Mix just until combined.
- Dump dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking trays. Bake for 25-30 minutes.
Make the glaze
- Combine powdered sugar, warmed cream, melted butter, cardamom and vanilla bean paste. Whisk until combined. Spoon glaze over cooled scones.
Notes
- These are best served fresh. If you serve them past fresh, I recommend reheating them in a toaster oven.
- I like my mango chunks small, but feel free to cut them however large you like. Just take care to thoroughly coat them in the flour mixture so they evenly distribute throughout the scones.
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
