Mango Pistachio Scones

Steps

1. Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
2. Add all the dry ingredients to a large bowl and whisk together to incorporate.
3. In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside. 
4. Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below.)
5. Add wet ingredients and chopped mango and pistachio to the flour and butter mixture, then stir until just combined. 
6. Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough.
7. Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
8. Bake for 12-13 minutes, or until edges start to turn golden.
9. Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones. 
10. After the scones have cooled for about 10-15 minutes, make the icing by whisking together all of the icing ingredients. Start with ½ cup icing sugar; only add more icing sugar if the icing is too thin. (See Notes, below.) Drizzle or spread on warm scones, and top with chopped pistachios. Let the scones cool completely.