Vanilla Bean Scones with Mango-Raspberry Jam

It almost never fails, if I have a relaxing Sunday at home. Around 4pm, I'm struck by an irresistible urge to bake something, and today was no exception. With a couple of bags of fruit in the freezer, and some extra heavy cream kicking around in the fridge, the idea to make some vanilla bean scones and some homemade jam wasn't hard to come up with. 

I've never been a big fan of jam from the store, sticky and sweet - so sweet it makes your teeth hurt. But instant jam at home? Always a winner. All of the hard work for this recipe happens in 30 minutes or less, and there will be hot scones on your table within an hour. 

Mango-Raspberry Jam

  • 2 cups frozen raspberries 

  • 2 cups mango chunks 

  • 1/4 cup sugar

  • Juice of one lemon

Combine everything in a saucepan over medium-high heat. Stir occasionally while the fruit thaws and begins to soften. After about ten minutes, when the mango chunks are soft, mash gently with a potato masher. Reduce heat and simmer until jam thickens (it should coat the back of a wooden spoon and stay without any trouble). Pour into a mason jar for storage, or a pretty bowl for serving. Will keep for up to 2 weeks in the fridge. 

Vanilla Bean Scones (gently adapted from this Chow recipe)

  • 1 3/4 cups all-purpose flour

  • 2 1/2 tsp baking powder

  • 1 tsp granulated sugar

  • 1/2 tsp baking soda

  • 1/4 tsp fine salt

  • 4 tbsp unsalted butter (1/2 stick), chilled

  • 3/4 cup plus 1 tablespoon heavy cream

  • 1 large egg

  • 1 tsp vanilla paste (available at most food specialty stores)*

* if vanilla paste isn't available, a scraped vanilla bean will do

Preheat your oven to 450-degrees. Combine all of the dry ingredients (flour, baking powder, sugar, baking soda, salt) together in a large bowl. Finely dice the butter, and add to the flour mixture, blending the small pieces into the flour mix with your hands so they are well-coated and separated. 

Whisk together all but 1 tbsp of the heavy cream, the vanilla paste and the egg in a small bowl until the egg is broken up. Pour it into the flour mixture and mix briefly with your a wooden spoon until the dough just comes together, about 2 minutes. If you're using a stand mixer, a little less.

Turn the dough out onto a lightly floured surface (I use parchment paper). Knead for 1-2 more turns to help the dough stay together, then form into a ball. Using a lightly floured rolling pin, roll the dough until it is about 1/2-inch in height. With a 2 1/2-inch round biscuit cutter, cut out as many scones as possible. Re-roll and cut until you run out of dough (this should be about 12 - 13 scones). Place on parchment paper on top of a cookie sheet.

Using a pastry brush, brush remaining cream over the tops of the scones. Bake for 10 - 12 minutes, or golden on top. Remove from the oven, and serve warm along with the jam.