Mango Spiced Scones

Fall in love with this Autumn-inspired recipe: Mango Spiced Scones! These gluten-free, dairy free, plant based treats are perfectly spiced, with a touch of natural sweetness. 

If you’ve ever felt intimidated by baking, you must make a batch of these warm and cozy Mango Spiced Scones. They’re a great beginner recipe and an instant confidence-booster because they’re made from simple ingredients that get combined together in one big bowl. You can mix your scones by hand and get in a quick arm workout, or do what we do and let your stand mixer (with the paddle attachment) handle all of the heavy-lifting.

Mango Spiced Scones 1

The star ingredient is REBBL’s 3 Roots Mango Spice Elixir, which serves as an extra flavorful stand in for milk. It’s made from Alphonso mango and banana, with just the right kick of heat from cayenne pepper at the end. It’s bright and fruit-forward, and incorporates anti-inflammatory turmeric, black pepper (which helps increase the bioavailability of curcumin, turmeric’s star antioxidant), ginger root, and ashwagandha. Ginger is wonderful when it comes to aiding digestion, and we love ashwagandha for supporting vitality and strength. Combined, these three Ayurvedic roots help to promote overall health and wellness — just in time to combat flu season!

Mango Spiced Scones

Simple vegan and gluten-free mango scones spiced with ginger and turmeric, then drizzled in a naturally sweet, 3-ingredient coconut butter glaze. These scones are a great (easy!) recipe if you’ve ever felt intimidated about baking your own at home.

PREP TIME

40 mins

Makes: 8 scones

INGREDIENTS

For the scones:
½ cup REBBL 3 Roots Mango Spice
1 tablespoon fresh lemon juice
1 1/2 cups gluten-free all-purpose flour, plus more for sprinkling
1/2 cup fine almond flour (from blanched almonds)
1½ teaspoons baking powder
¾ teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
½ teaspoon sea salt
¼ cup coconut oil, solid and cut into pea-sized pieces
3/4 cup diced fresh mango
1/3 cup diced crystallized ginger
2 tablespoons pure maple syrup
1½ teaspoons vanilla extract

For the glaze: (optional)
1/3 cup coconut butter, melted but not hot
1 tablespoon REBBL 3 Roots Mango Spice, room temperature
1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.

In a small bowl, whisk together the REBBL 3 Roots Mango Spice and lemon juice. Allow to sit for 5 minutes.

In the bowl of a stand mixer, use the paddle attachment to mix together the all-purpose flour, almond flour, baking powder, baking soda, ground ginger, turmeric, and salt. Add the coconut oil pieces and mix on low-medium speed until well-incorporated (about 30 seconds). Gently fold the mango and crystallized ginger into the flour mixture.

Make a well in the center and add in the REBBL 3 Roots Mango Spice and lemon juice mixture, maple syrup, and vanilla. Mix until a slightly sticky, very thick dough forms.

Transfer the dough to your prepared baking sheet. Lightly dust it with flour, then form it into an 8-inch round and cut into 8 equal parts, leaving space between each so all sides can brown. Bake for 25-30 minutes, or until golden and no longer doughy. Allow the scones to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

While the scones cool, make the glaze: Add the coconut butter, REBBL 3 Roots Mango Spice, and vanilla to a small mixing bowl. Stir together until smooth. (The coconut butter should be the consistency of drippy peanut butter.) Drizzle the scones with the glaze and serve.

NOTES:

You’ll have a little less than a cup of the REBBL 3 Roots Mango Spice drink left after you make this recipe. Feel free to sip it alongside your scones, add it to a smoothie, or mix it into overnight oats (so good!)

We use and recommend this Gluten-Free 1 to 1 Baking Flour from Bob’s Red Mill.

We’ve made these scones a handful of different ways and found them to be adaptable. If you’d prefer not to make them gluten-free, you can use all-purpose flour with excellent results. This recipe also works well with 100% light spelt flour or half light and half whole grain spelt flour.

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