Rum. YES! Check! Woot!
Crystallized ginger? Check!
Mmmmm….Vanilla sugar!! We are ready to make some tropical scones!
Macaroons have more or less stolen my heart away from Prince Charming in the last couple of days and has made me mourn the loss of my KitchenAid even more, but while going through the MacTweets challenges, I became inspired… to make scones! MacTweets is a blogging site for bloggers with a passion and compulsion to make macaroons to participate in themed monthly challenges to create different macaroons, and it just so happened that while I was reading about a previous island challenge I saw the August challenge with is “candy is dandy but liquor is quicker;” and I knew just what kind of scone I could make! Who knows, I might try the next macaroon challenge and hand-whip my macaroons… is that crazy? Until then, MacTweet has been a source of inspiration for new scones!
Ever since the Strawberry Vanilla scones I had a few days ago, I have been itching to use my (coveted) vanilla sugar and once I decided on making pinepple-mango-rum scones, I knew just what I would use it in! I have been making many savory dishes that utilize alcohol, especially Cognac - often enough in fact that instead of the little airplane bottles, I have invested in a full fifth! So I thought why not scones?
I stuck to the basic framework of the scone recipe and made some substitutions. I decided to add the crystallized ginger because the flavors would work nicely with each other and I was working on a scone appropriate for the low-iodine diet that was lemon and ginger or some other pairing with ginger for the days just after my friend received her injection – but as there is a worldwide shortage of the medicine she needed, she could stop adhering to the diet which means eating anything she wants! She celebrated by eating McDonald’s for lunch and I made her these ginger scones!
I swear the packages of dried mango and pineapple leapt into my basket at the store (as did three bottles of wine that I’m setting aside for risotto…) and begged to become yummy scones! I couldn’t wait to get back to the kitchen to bake them. While I was setting out the equipment and gathering the ingredients, Mei – who has a farther reach nowadays, grabbed the smaller of my two bowls away from me and wouldn’t give it back and wouldn’t play with anything else, but almost immediately dropped it when I began whisking the rum extract in with the yogurt and eggs! It may be extract, but boy is it strong! I’m afraid little Mei might have had her first whiff of what drinking is like! She seemed stunned but still sober, and happy to watch the mango bits unfurl in the warm water we soaked them in. Patella even got her paws into these scones, trying bits of pineapple and mango which it turns out she doesn’t care too much for. *Shrugs* At least she will try anything once!
These scones required an egg wash because I also sprinkled some turbinado sugar on top and the egg will help hold the pieces of ginger onto the scone – and we got a little ginger happy…! I had chopped up the ginger into smaller bits and put a generous sprinkling on each scone because my friend loves to each ginger! Just like the strawberry vanilla scones, these smelled just as great – only in a happy, beachy way… ! I’m excited to make more varieties of tropical scones! The ginger added a nice bite of heat to the otherwise sweet, juicy pineapple and mango bits that finished with a little taste of rum and turbinado - it kept my taste buds dancing!
- 2 C all-purpose flour
- 1 TBS baking powder
- 1/2 tsp salt
- 6 TBS vanilla sugar
- 1/2 C (1 stick) cold, unsalted butter, cut into pieces
- 1 C dried pineapple, coarsely chopped
- 1 C dried mango, coarsely chopped and soaked in warm water until softened
- 2 large eggs
- 1 egg, beaten
- 1/4 C yogurt
- 1-1/2 tsp rum extract
- turbinado sugar for sprinkling on top
- coarsely chopped, crystallized ginger for sprinkling on top
In a large mixing bowl, sift the flour, baking powder and salt together. Whisk in the sugar just until combined. Knead in the butter, using your fingertips until it is well incorporated and the mixture starts to clump together to form pea-sized lumps.
In a separate, smaller bowl, soak the mango pieces for 10-20 minutes until they are soft. Meanwhile, prepare the ginger and pineapple.
Drain the mango and gently fold the mango and pineapple bits into the flour mixture.
In a small bowl, whisk together the yogurt, (2) eggs, and rum extract until combined. Then sprinkle it into the flour mixture and toss together using a fork. Turn the shaggy dough out onto a floured surface and gently pat and knead until it just comes together, handling the dough as little as possible.
Form two 6 inch rounds on dinner plates and cut into 6-8 triangles with a sharp knife or pizza cutter and place on cookie sheets. Brush the tops with the beaten eggs and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for ten minutes and serve warm or enjoy later!