{"id":818,"date":"2007-05-11T20:26:39","date_gmt":"2007-05-12T03:26:39","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/05\/11\/strawberrymango-scones-2\/"},"modified":"2007-05-11T20:32:14","modified_gmt":"2007-05-12T03:32:14","slug":"strawberrymango-scones-2","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/05\/11\/strawberrymango-scones-2\/","title":{"rendered":"Strawberry~Mango Scones"},"content":{"rendered":"

(Revisiting the Mahanandi’s Recipes on Fridays<\/a>):<\/font><\/p>\n

\"Strawberries\"<\/p>\n

Strawberry mango scones are crisp outside. Crumbly and soft inside. What makes them stand out is the flavor combination of sweet and tart in the same bite. This dessert is delicious, attractive and easy to prepare. Don’t fear the fancy title, scones are nothing but freeform style baked cakes.<\/p>\n

Recipe:<\/strong><\/p>\n

\nAll purpose flour<\/a> : 2 cups
\nSugar : 4 tablespoons
\nSalt : ½ teaspoon
\nBaking powder : 2 teaspoons
\nBaking soda : ¼ teaspoon
\nCold and solid butter : 3 tablespoons, finely chopped
\nWet Ingredients<\/u>
\nFirm and fresh Strawberries : 1 cup, chopped
\nDried mango<\/a> : ¼ cup finely sliced
\nYogurt : ½ to 1 cup of fresh yogurt
\nLemon glaze<\/u>
\nLime juice – ¼ cup and sugar- 2 tablespoons. Bring them to a boil in a small saucepan and let the juice thicken a bit – lemon glaze is ready. (Prepare this while baking the scones.)
\n<\/small><\/font>\n<\/p><\/blockquote>\n

In a mixing bowl, sieve together the flour<\/a>, baking powder and soda. Stir in sugar and salt. Add and mix the finely chopped butter until mixture resembles breadcrumbs.<\/p>\n

To this flour mixture, add strawberries and dried mango pieces. Add the yogurt gradually and mix to form tight, sticky dough. Gently knead the dough for 2 minutes, take care not to break and bleed the strawberries.<\/p>\n

Turn the dough out onto a floured or parchment covered baking sheet and press out into a big round with a thickness of half to one inch. (This is the messy and sticky part. Apply oil or ghee to the rolling pin or use flour to prevent dough from sticking. )<\/p>\n

Preheat the oven to 425 F. When the oven is ready, place the baking sheet and bake. The dough will puff up and increase in volume. Bake until golden brown, for about 15 to 20 minutes. Remove and drizzle the lemon glaze on top. Let it cool a bit. Slice to 6 to 8 triangle pieces. Serve warm and enjoy.<\/p>\n

\"Ready
\nDough ready for baking<\/small><\/font><\/center><\/p>\n

\"Strawberry
\nGolden and Glazed<\/small><\/font><\/center><\/p>\n

\"Strawberry-
\n Berry Good Treat ~ Strawberry Mango Scones
\n<\/small><\/font><\/center><\/p>\n

Notes:
\nRecipe first blogged on Mahanandi on June 1st 2006<\/strong>.<\/a>
\nRecipe Adapted from Foodblog – “Delicious!Delicious!”<\/a>
\nDried mango<\/a> Source: Indian grocery shops<\/a>.
\nFlour Choice: King Arthur’s All Purpose Flour<\/a>
\n<\/font><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

(Revisiting the Mahanandi’s Recipes on Fridays): Strawberry mango scones are crisp outside. Crumbly and soft inside. What makes them stand out is the flavor combination of sweet and tart in the same bite. This dessert is delicious, attractive and easy to prepare. Don’t fear the fancy title, scones are nothing but freeform style baked cakes. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[184],"tags":[],"class_list":["post-818","post","type-post","status-publish","format-standard","hentry","category-revisiting-old-recipes"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=818"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/818\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}