3 1/4 cups Unbleached All-Purpose Flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup (1 stick) cold unsalted butter
1 cup diced dried mangoes
1 large egg
2 teaspoons vanilla extract
1/4 cup milk
Sparkling sugar for garnish, optional
Preheat the oven to 400°F.
In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas. Stir in the mangoes.
In a separate container, whisk together the egg, vanilla and milk.
Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened. Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4″ thick square or circle. Cut the dough into squares, wedges, or diamonds.
Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet. Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.
