Forget all that stuff about March coming in like a lion and going out like a lamb………… Nonsense!
April can be such a cruel month, can’t it? Weeks like this one – Tuesday till today just make me want to cry. Cruelty is the only word I can say truly applies. I am ready to “go” with my trowel. I want dirty knees, dirt under my fingernails and blowing colors all over the place. I can’t wait any longer! And, I want the sun shining, warming my skin and making me feel HAPPY! Yes, indeedy, I do!
There is a definite difference between waiting for nice weather when it is the middle of January and when it is the second week of April. The feelings of frustration seem to intensify and I can actually feel the world outside my door fighting in the starting-stopping phase. All is ready to go, as if on the starting mark of a great sprint. And only Mother Nature will pull the trigger. She plays with us – sometimes testing the limits of our sanity, doesn’t she?
Some little brave souls have come out to test the waters outside in the last few weeks, yet oh-so-timidly. They give me great encouragement. My Hellebores have been so beautiful! And, I’ve come upon a few other brave souls when I walk the dog.
Yesterday was bad – 39F when I walked the dog. To say that I hate putting a Winter coat back on at this point is an understatement. It made me especially crabby last night and this morning. (don’t ask my family)
Once again, my oven was the source of solace and diversion as I quickly placed a batch of scones in there, in anticipation of a meeting I had scheduled at 10. I had two fresh mangoes at the ready and I decided they’d make a welcome change and a bright and cheery day. I had to get those cobwebs out somehow!
Let’s just say the forecast for the weekend had better be right!
FRESH MANGO AND GINGER SCONES –
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
1/4 cup sugar
zest of one lemon
8 tblsp unsalted butter, cold, cut into small cubes
1/2 cup buttermilk
1/4 cup heavy cream
2 eggs
1/2 tsp almond extract
1 cup fresh mango, peeled and diced
1/4 cup crystalized ginger, minced
heavy cream for brushing
muscavado sugar
1/4 cup crystalized ginger, minced
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside. In the bowl of food processor, whir together the flour, baking powder, salt, sugar and lemon zest. Add the butter cubes and pulse 8-9 times or until the butter resembles small peas. Remove dry ingredients to a low, wide bowl. Make a well in the center.
In a measuring cup, whisk together the buttermilk, heavy cream, almond extract and eggs. Pour into the center. Working with a dough scraper, gently work the dry ingredients into the wet. When the dough begins to come together, add the mango and the 1/4 cup minced, crystalized ginger. Gently and gingerly, work the fruit into the dough.
Move the dough to the prepared pan and pat into a 1 1/4″ disk. Cut the disk into 8-9 wedges with a dough scraper.
Brush the top with the heavy cream. Sprinkle with muscavado sugar and the additional 1/4 cup of minced, crystalized ginger.
Bake the scones for 25 minutes or until they are well browned, puffed and have crunchy exteriors. The center should be firm to the touch. Remove scones from oven. Gently separate them with a serrated knife. Place back in oven and bake an additional 2 minutes. Enjoy!
photo by George <3 (my family has even gotten to snapping flowers to try to cheer me)