•3 ½ cups all purpose flour
•¾ cup sugar + 1 tablespoon
•1 tablespoon baking powder
•1 teaspoon baking soda
•¾ teaspoon salt
•6 tablespoons unsalted butter, diced and extra cold
•1 cup whole milk
•½ lemon, juiced
•1 cup blueberries
•¾ cup of mangos, cubed
•½ lemon, juiced
•½ cup powdered sugar
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1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Add cold butter
4. Using a pastry blender or a fork, work butter into flour mixture until you get a crumbly effect.This process with take a few minutes so be patient.
5. In a separate bowl, whisk one egg. Add zest and juice of one lemon, milk, blueberries and mangos and mix.
6. Pour over flour mixture. Using a spoon, mix gently until well-combined.
7. Place dough on a baking sheet, lined with parchment paper.
8. Separate into two even rounds two inches apart and shape into discs.
9. Brush with egg white and sprinkle with one tablespoon of sugar.
10. Cut each round ¾ of the way down into six sections.
11. Bake for 25 minutes or until slightly darker than golden brown.
12. Let cool until ready to handle. Separate scone sections and arrange on a platter.
13. To prepare glaze, mix lemon juice and powdered sugar. You may need to adjust measurements to achieve desired consistency.
14. Drizzle over scones and serve.
Makes 12 scones.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.