The second scone I created just for this tea--Mangos and Honey. Pooja likes mangos so I knew I wanted to do something with them. In addition, mango trees are native to India--which was good for my theme!
Unfortunately, I didn't take pictures of any of the scones that I served, but I'll share the recipe here. They were definitely popular, so I think this recipe is a keeper.
(Because this was pre-blog and I didn't take pictures of the scones, here is a closer picture of the table in the breakfast nook. This table was even more colorful than the one in the dining room. I used pink tea trios in different patterns and my colored glass water goblets. Behind the nearest cakepop favor you can see a tiny teal Turkish bowl a friend gave me that I used as a mini sugar bowl for Splenda. This picture also gives a closer view of my mother's goldware that I borrowed to use on both tables.)
Mangos and Honey
2 cups all purpose flour
1 tbls baking powder
¼ tsp salt
¼ cup cold unsalted butter, diced
¼ cup cold cream cheese
3 tablespoons honey
1/3 cup sugar
1 tsp allspice
1 cup cream
1 1/4 cup dried Mangos (or more if needed).
(cream and sugar to put on top)
1. Preheat oven to 350
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut butter and cream cheese into the flour mixture until mixture resembles coarse crumbs. Add mangos.
3. In a small bowl, whisk together honey and 1 cup of cream. Add cream mixture to flour mixture, stirring until moist dough forms.
4. Lightly coat the scones with cream and sprinkle with coarse sugar (I used gold glitter sugar).
5. Bake until golden brown on top—approximately 15 minutes.
6. Cool for 5 minutes on baking sheet and then remove to cool completely.