This recipe enlivens the traditional fruit scone with the delicate taste of mango. The sun-dried mangoes are wonderful straight from the packet too...

9 oz (225g) self raising flour
2 oz (50g) golden caster sugar
4 oz (100g) sun-dried mangoes
2 oz (50g) butter
Small pinch of salt
Cherries to decorate
1 egg beaten and made up to 1/4 pint (150ml) with milk

Chop the sun-dried mangoes into small pieces and marinate them overnight in a liquid of your choice. I use white rum and warm water. Mix the flour, sugar and butter in a food processor or rub well in by hand.

Drain the marinade and reserve. Add the mangoes and stir until all coated well with flour. Add the egg and milk to make a springy dough that is not quite sticky. Roll out on a floured surface and cut into 2 inch (5cm) rounds. Decorate with cherries.

Bake on a greased baking tray at Gas Mark 7 for 15 minutes. Now you can drink the marinade - it's delicious!

MARTIN LEFEVRE