Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life

Whole Wheat Ginger and Mango Scones

I saw these already healthified scones on Pinterest and thought, I can tweak just a few ingredients to make these even healthier.  What came out of the oven was a delicious, whole grain treat filled with fresh fruit, ginger and lean protein – I think this is a win/win!  These are great for a special brunch or an everyday breakfast.  The scones even got the seal of approval from Kim Bailey, owner of Bailey’s Catering on Davis Island and Suzanne Perry, owner of Datz (more on how I met them to come soon) and they loved them – What an honor!

Whole Wheat Ginger and Mango Scones

Serves 8-10


  • 2 ¼ cups Whole Wheat Pastry Flour – Regular Whole Wheat Flour would work as well
  • 1/3 cup Brown Sugar
  • 1 Tbsp Baking Powder
  • ¼ Tsp Salt
  • 5 Tbsp Cold Butter – Cut into small chuncks
  • 1/3 cup Nonfat Cottage Cheese
  • 1 Egg
  • ¼ cup Nonfat Milk
  • 1 cup frozen or fresh mango (divided)
  • 2 Tsp fresh ginger, minced (divided)


  1. Preheat oven to 400 degrees,  prepare a cookie sheet sprayed with cooking spray
  2. In a medium bowl combine flour, brown sugar, baking powder and salt. Whisk until combined.
  3. Add in cold butter pieces and smash with your fingers until dough is more crumbly and no lumps remain
  4. In a separate bowl combine milk, egg and pureed cottage cheese
  5. Pour the milk mixture into the flour mixture.
  6. Mix with spoon or spatula until combined, do not over mix – dough will be slightly sticky
  7. Lightly flour a place you can work with the dough – I used a clean counter top.
  8. Divide dough in half. On floured space, shape into a triangle or rectangle, about ½ inch thick
  9. Press in ½ cup mango and 1 Tsp minced ginger to the top of the shaped dough.
  10. With the other half, mold into the same shape as the other half and press the remaining ½ cup mango and 1 Tsp ginger into the top.
  11. Sprinkle with 1 Tsp sugar of choice (Turbinado looks the most beautiful)
  12. Cut into 8-10 squares or triangles
  13. Place on a baking sheet and bake for 12-15 minutes
  14. Let cook for ~5 minutes, serve warm or let cool completely on wire rack and keep in air tight container.




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