Another day, another scone recipe. This is the second time I have tried out this combination in scone form, and I hardly doubt it will be the last. The inspiration behind this scone lies in some random snack food The Weng and I picked up in Oxford one day. Ever since then this idea has been floating around my head as an interesting and different flavour combination. 
Mango and Chopped Butter
Like I noted in my last post, it is easier to make true scone texture when you cube the butter beforehand. Here are my prepped butter cubes and mango pieces, sitting pretty in my new mise en place bowls. 
Prepped dried mango
I used dried sliced mango from Trader Joe's. I just snipped them up with my herb shears while I ate breakfast and voila! Prepped main ingredient. I haven't ever tried cooking with fresh mango, but I just don't think it would work as well. Too much liquid, perhaps too much acidity- if you want to try it however, let me know how it goes. 
Lime and Cayenne
The other two star ingredients of this recipe: lime and cayenne. I don't know all the ins and outs of the 'chili' debate, but I use cayenne because it has a distinct heat without adding too much pungency. 
Pre-mixed Scones
I love colour! Anyways, I used a little bit less sugar than normal, mostly because the dried mango is cured with sugar and I wanted the other flavors to have a solid place in the overall taste. I think I could have used more zest (I used 1 lime's worth) or perhaps a drop or two of lime oil. 
Mango Lime Chili Scones
I used the drop-method this time because...well, because I felt like it. I just like the way haphazard food looks and feels in my hand. Plus, this is fun in a sneak- broken-bits-off sort of way. 
Mango Lime Chili Scones are delicious
Yum. Understated with a lingering bloom of cayenne. Eating them right out of the oven really highlights the cayenne, so if you're weary of the combo, make them anyway and just wait until they're cool to nosh. 


-Bizzle