We just finished Mom Camp. 

That’s the week of the summer when all the grandkids who are the right age come to visit and attend the local unversity’s sports camp – and we moms have our own camp.

It was a wonderful, very very busy week.

One of the best events was our tea party on Wednesday. On Monday we made scones with a tropical bent. I called them pina colada scones when I wrote about them on the Pink Heart Society blog this weekend. But in fact they don’t have pineapple in them. They have mangos. 

We found the recipe in a baking magazine last fall and adapted it to our own taste.  But it was pretty wonderful as it was. 

Scarlet on the PHS blog asked for the recipe. So here it is:

Tropical scones

2 1/2 cups biscuit/baking mix

2 TBSP brown sugar

3 TBSP cold butter, chopped up

1/2 cup frozen pina colada mix (non-alcoholic), thawed

1 cup chopped peeled mango or 1/2 c mango and 1/2 c chopped pineapple (if you use canned, drain it!)

3 TBSP flaked coconut

1/4 c chopped nuts – pecan, cashew, macadamia, almond, whatever your heart desires – not salted

Combine biscuit mix and brown sugar in large mixing bowl; Cut in 2 TBSP cold butter until mixture is crumbly; Stir in pina colada mix just until moist; Add the chopped fruit.

Turn dough onto floured surface and knead 10 times. Pat into a 9” greased cake pan so mixture nearly touches the sides.  Melt remaining butter and brush over scones.

Bake at 400 degrees (F) for 12 minutes.  Sprinkle the coconut and nuts on top, return to oven and bake 2-4 minutes more, til golden. 

You can serve them warm and they are very good. But we doubled the recipe and froze the second batch and they were even better defrosted and at room temperature. The flavors had had a chance to meld. Yum.

Tags: mom camp

This entry was posted on Saturday, June 25th, 2011 at 10:19 pm and is filed under Personal, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.