Ingredients

Glaze

• 34 g Tree Top Tropical Sorbet Base
• 16 g powdered sugar

Scones

• 272 g Tree Top Tropical Sorbet Base
• 256 g all-purpose flour
• 100 g sugar
• 9.20 g baking powder
• 1.50 g salt
• 70 g butter, chilled, cut into small pieces
• 50 g egg
• 99 g dried mango, diced

Directions

Preheat oven to 425 F. Grease a baking sheet.

In a large bowl, mix together flour, sugar, baking powder and salt. Using a pastry blender, cut butter into flour mixture until coarse crumbs form.

Mix together egg and Tropical Sorbet base. Make a well in the center of the flour mixture. Add egg mixture all at once to well, tossing with a fork until dry ingredients are just moistened. Stir in diced mangos.

On a floured surface, knead dough until smooth, about 5 minutes. Shape dough into an 8-inch square and cut into sixteen 2-inch squares. Place scones 1-inch apart on the prepared baking sheet.

Bake scones until golden, 12 to 15 minutes. Transfer baking sheet to a wire rack to cool slightly.

To prepare glaze, mix together tropical sorbet base and confectioners’ sugar until smooth. Brush tops of scones with glaze.