- 34 g Tree Top Tropical Sorbet Base
- 16 g powdered sugar
- 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
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.