Mango White Chocolate Scones {Gluten-Free, Paleo, Vegan}

Mango White Chocolate Scones {Gluten-Free, Paleo, Vegan}

There’s nothing quite like biting into a warm scone fresh from the oven. Bonus, they’re not half bad the next day either! Scones have always felt a little fancy to me, so for the longest time I didn’t make them. I was convinced that anything that looked that beautiful and was eaten at tea time had to be complicated… right? WRONG!

I’m pleased to say that scones aren’t intimidating at all! I grew up making bleached white flour scones, but now I stick to healthier gluten- and grain-free flours thanks to Wildly Organic’s quality flours. There are so many different flour options when it comes to baking, but I really enjoy using almond flour for scones!

It gives the scones a nutty, slightly sweet taste and blends well with the white chocolate and mango. Cassava flour adds a smooth texture, and coconut flour binds it all together.

A Healthier White Chocolate

If you look at the ingredients of most bags of white chocolate chips you may notice some hydrogenated oils, plus there’s also a lot of sugar. Since we switched to real food desserts, store bought white chocolate chips don’t taste the same to me anymore. I missed the white chocolate flavor though.

Enter Wildly Organic Cacao Butter.

Think of it like the essence of white chocolate without all of the added inflammatory ingredients. Keep in mind that it’s not a 1 to 1 substitution for white chocolate chips. It’s harder and of course there’s no sugar. That’s easily fixable though, and you’ll fall in love with it!

A Touch of Sweet

I added lower glycemic Wildly Organic Coconut Sugar and Wildly Organic Refined Coconut Oil to give it a softer texture and sweeter taste. You could make your own white chocolate chips, chop them up and add them. However, I chose to just melt everything together and add it to the batter.

This way the entire scone is infused with a subtle white chocolate flavor.

Dried Mango

Wildly Organic Dried Mango is a so much better than store bought dried mango. Instead of smaller pieces coated in sugar, this is the REAL deal. No added sugar here! When cutting up the mango, if your knife isn’t up for the task, a pair of kitchen shears will do the trick.

You can make the mango pieces as big or as little as you want really. I preferred to cut each mango piece into 4 strips and then cutting those strips into pieces about ¼ inch wide.

How to Eat a Scone

These scones taste great with a cup of coffee (hot or iced!), milk, and tea. I like eating one as a special treat for breakfast with a hearty spread of organic butter. They’re also great for dessert.

However you eat them, White Chocolate Mango Scones are downright delicious!


More recipes eat up with your morning tea:

Mango White Chocolate Scones
Easy to make gluten-free scones infused with white chocolate and mango. Enjoy one for breakfast, a quick snack, or as a delicious dessert. The whole family will love them!
    Servings8 scones
    Prep Time10 minutes
    Cook Time15-17 minutes
    Passive Time10 minutes
    1. Over medium-low heat, melt the coconut oil and cacao butter together.
    2. Combine all of the dry ingredients together and stir.
    3. Add the cocoa butter mixture, eggs, and dried mango, stirring to combine.
    4. Pop the bowl in the freezer for about 10 minutes, just until the dough is firm enough to scoop out, but not frozen. This helps firm up the cocoa butter for a better consistency
    5. Scoop 8 large spoonfuls onto a baking tray. Dampen your fingers with some water and form/pat the dough into discs. The scones should be about the height of a biscuit.
    6. Bake at 350F for 15-17 minutes or until light golden brown.
    7. Let cool for a few minutes before removing from the tray.
    Recipe Notes

    These scones can crumble easily so I like to store them when they have completely cooled in a glass container. If they're removed from the tray right after coming out of the oven they could fall apart.

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