Welcome Spring

“The beautiful spring came, and when nature resumes her loveliness, the human soul is apt to revive also.”
—HARRIET ANN JACOBS

Mango-Ginger Scones

Makes approximately 9

The hints of sweet fruit and bright ginger are divine when incorporated in a fresh batch of scones. While this recipe was developed using gluten-free flour, we have included notes below on how to make these luscious treats with conventional all-purpose flour.

2½ cups gluten-free all-purpose flour blend for baking*
¼ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup ¼-inch diced fresh ripe mango
3 tablespoons chopped crystallized ginger
⅓ cup plus 1 teaspoon cold heavy whipping cream, divided
3 large eggs, divided

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in mango and crystallized ginger.

• In a small bowl, whisk together ⅓ cup cold cream and 2 large eggs. Add cream mixture to flour mixture, stirring until a dough begins to form. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.) Working gently, bring