You gotta bribe 'em to make them come at 9 a.m. on a Saturday.
Mango Scones with aronia berries
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, diced
1 cup aronia berries, plumped and sugared
1/2 cup half and half
1 mango, mashed
1 large egg
1 tablespoon vanilla extract or one vanilla bean, scraped
1/4 cup honey
Preheat oven to 400°F. Line a baking sheets with parchment.
Sift flour, sugar, baking powder, orange zest and salt into large bowl. Add butter and cut in with a knife, pastry blender or your fingers until it resembles a coarse meal. Plump the raisins in a half cup of water (1 minutes in the microwave). Drain and stir into flour mixture.
Whisk mango, cream, egg, vanilla, and honey in a small bowl until thoroughly blended. Add egg mixture to flour mixture; stir just until combined. Mix together with a fork until blended (do not overmix). Scoop out about a tablespoon size. Place scones on prepared baking sheet, about an inch apart.
Bake scones until golden, about 12-14 minutes. Makes about 20 to 24 scones. Serve warm with butter and honey.