Tree Top


Tropical Scones



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.