I really want to share these Mango Almond Flour Scones (Dairy Free) with you. *sigh* One day smell-o-vision and taste-o-vision will be a thing. Until then, I’ll just have to stick with words. However, to really tell you about these scones, I need to tell you about Satya Blends and their amazing Mango Sutra Spice Blend. This spice blend boasts the smooth flavors of mango, vanilla, and cardamom. It perfectly sets the flavor tone for these dairy free almond flour scones and the fresh mango provides some nice textural contrast with each tender bite.
(They have many more flavors / blends, but I’ll be telling you more about some of those in future recipes.)
I met these fantastic makers at the Summer Fancy Food Show and was instantly inspired when I tried their blends. They have many amazing flavors and even sell them in packages with a dinner party idea in mind–one blend with the appetizer, one with the main, and one with dessert. They have several great recipes on their site with ideas of how to use their spices that I encourage you to peruse, but I am also very much looking forward to sharing more of my own with you. Stay tuned for more to come!
What You Need to Make Mango Almond Flour Scones (Dairy Free)
Equipment
- Cutting Board
- Chef’s Knife
- Rubber Scraper
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Rimmed Baking Sheet
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
Ingredients
- Mango – Check out this short video for how to safely slice a mango.
- Almond Flour
- Satya Mango Sutra – You can find this here. See Recipes Notes for alternatives
- Baking Powder
- Eggs – I almost always use jumbo eggs.
- Non-Dairy Plant-Based Spread (i.e. Vegan Cream Cheese) – Any of these have worked well for me: Philadelphia Plant-Based Original Non-Dairy Spread, Kite Hill Plain Almond Milk Cream Cheese Spread, and Daiya Plant Based Cream Cheeze. If you would rather make this recipe with dairy, you could swap in the same amount of either regular cream cheese or full fat ricotta cheese.
Getting Started with Making Mango Almond Flour Scones
Prepping the Mango
First, we’ll want to start by slicing and dicing ½ cup of Mango. If you’d like a quick guide on how to do this safely, I recommend watching this short video by Alton Brown. Once diced, you can set the mango aside for the moment.
Making the Dough
Next, in a large mixing bowl, we’ll sift 2.5 cups of Almond Flour. Yep, I really do recommend sifting it with a fine mesh sieve. It’ll only take a minute. To that we’ll add ⅔ cup of SoNourished Gold (or another brown sugar substitute of your choice), 1 tablespoon of Baking Powder, and 1 tablespoon of Satya’s Mango Sutra Spice Blend (see Recipe Notes for alternative suggestion).
I suggest whisking the dry ingredients to make sure everything is evenly distributed. Then we can beat in 2 Eggs (jumbo) and ½ cup of Plant-Based Original Non-Dairy Spread (i.e. vegan cream cheese). You’ll mix it until a dough forms. Then we can fold in our diced mango.
Baking the Mango Almond Flour Scones
To bake these Mango Almond Flour Scones, we’ll preheat the oven to 325°F and prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat. You should spray either the parchment paper or baking mat with nonstick cooking spray.
You will divide the dough into 2 equal portions and form each portion into a flattened disk. After setting the 2 disks on the baking surface, you’ll cut each into 6 wedges but not separate them. You’ll bake the scones at 325°F for 20 minutes. Then you’ll pull them out of the oven, separate them on the baking sheet, and put them back in the oven to bake for another 5 – 7 minutes or until the edges are dry. Once done, you’ll remove the scones from the oven and allow them to cool on the baking sheet.
Related Recipes
If your interested in some more scone recipes, you should check these ones out:
For some more dairy free recipes, you might be interested in one of these:
- Sugar Free Chocolate Hazelnut Hummus
- Keto Buffalo Chicken Puffs
- Harissa Lamb Tartlets
- Ranch Cauliflower Chia Cakes (With Dairy Free Option)
- Saucy Zucchini Biscuit Bake
- Ham and Cauliflower Soup
- Leek and Cauliflower Soup
- Keto Peanut Butter Cookies
Mango Almond Flour Scones (Dairy Free)
Ingredients
- ½ cup Mango Diced
- 2 ½ cups Almond Flour Sifted
- ⅔ cup SoNourished Gold or other brown sugar substitute of your choice
- 1 tablespoon Baking Powder
- 1 tablespoon Satya Mango Sutra Spice Blend
- 2 Eggs I use jumbo eggs.
- ½ cup Plant-Based Original Dairy-Free Spread softened
Instructions
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray it with nonstick cooking spray.
- Dice ½ cup Mango and set it aside.
- In a large mixing bowl, combine 2 ½ cups Almond Flour (sifted), ⅔ cup SoNourished Gold (or other brown sugar substitute), 1 tablespoon Baking Powder, and 1 tablespoon Satya Mango Sutra Spice Blend. Whisk to evenly distribute the ingredients.
- Beat in 2 Eggs (jumbo) and ½ cup Plant-Based Original Dairy-Free Spread. Mix until a dough has formed.
- Fold in ½ cup Mango (diced).
- Divide the dough into 2 equal portions and form each into a flattened disk. Cut each disk into 6 wedges but don’t separate them.
- Bake at 325°F for 20 minutes. Remove from the oven, separate the pieces. Then bake for another 5 – 7 minutes or until the sides are dry.
- Remove and cool on the baking sheet.
Equipment
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Non-stick Cooking Spray
Notes
- Spice Alternatives
-
- While I highly recommend Satya Mango Sutra for this recipe, an alternative that you could try is the following:
- 1 teaspoon Molasses
- 1 teaspoon Cinnamon
- 1 teaspoon Freshly Grated Nutmeg
- ¼ teaspoon Cardamom
- While I highly recommend Satya Mango Sutra for this recipe, an alternative that you could try is the following:
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