Psych Season 1 Episode 9 – Forget me not
“plus, double chocolate mango pineapple scones made fresh daily. What I’m saying Gus, the morning is essentially a win win” ~ Shawn Spencer
For those of who are unfamiliar with the brilliance that was usa Network’s Psych, let me start by saying you are missing out and should go binge watch the whole series right now. Psych is one part crime drama and 10 parts hilarious. It stars James Roday as the adorable man-child Shawn Spencer and Dule Hill as his best friend since childhood Burton Guster. Through Shawn’s amazingly honed observational skills they have managed to convince the Santa Barbara Police Department that he is a psychic and the duo are often called to assist the SBPD solve their more challenging cases.
In this particular episode, Forget me not, Shawn is asked by a woman he went to grade school with to help her father, a former police captain, find who murdered someone. The problem is he’s not able to remember either the perpetrator or the victim.
Psych ended its 8 season run last year and it remains one of my all-time favorite shows. I own the complete series on DVD and now that it’s on Netflix I can binge watch it there too. I’ve seen every episode in triplicate and to this day they still make me laugh out loud. And a little hungry. You see, over the course of 8 seasons there are only a handful of episodes where Shawn and Gus aren’t seen eating. Or talking about eating.
In forget me not it was the talk of double chocolate mango pineapple scones that had me drooling. Although scones were not actually shown in the episode, the simple mention of them and I knew they had to be mine.
Rich, chocolatey scones packed with chunks of pineapple, chocolate chips, and, wait for iiiiiiit, fresh mango. I think you’ll agree that making these scones for breakfast will make your morning a win/win.
Double Chocolate Mango Pineapple Scones
Makes: 16 Scones
Ingredients:
2 ½ cups all-purpose flour
1/3 cup cocoa powder
½ cup granulated sugar
1 tsp Espresso powder (or 1 Starbucks Via Italian Roast)
2 tsp baking powder
¾ tsp salt
½ cup (1 stick) of very cold unsalted butter (I placed mine in the freezer for about an hour)
½ cup mini chocolate chips
½ cup pineapple chunks from a can, drained. reserve the juice and set aside
½ cup fresh mango, peeled and chopped
½ cup heavy cream
1 egg
1 tsp pineapple juice
Directions:
- Preheat oven to 400 degrees and line a large baking sheet or jelly roll pan with parchment paper.
- Whisk together dry ingredients (flour, cocoa powder, espresso powder, sugar, baking powder and salt)
- Using a large cheese grater, grate the frozen butter onto your dry ingredients then using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- Whisk together cream, egg and pineapple juice.
- Make a well in the center of your flour mixture and pour in your cream mixture.
- Stir until incorporated.
- Stir in Chocolate chips, mango and pineapple.
- Using floured hands work the dough into a ball. Turn dough out onto a lightly floured surface and divide in half.
- Working with the first half, pat down the dough into a round flat disk, about ¼ inch in thickness.
- Using a large knife, or dough scraper, cut the circle into 8 wedges and place them on the prepared pan, leaving a little space between them.
- Repeat with the second half of the dough.
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
- Bake at 400º for 13-15 minutes, or until bottoms are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool for a couple of minutes while preparing your icing.
Icing:
• Combine butter, milk and sugar in a small saucepan set over medium heat.
• Boil for 3 minutes.
• Remove from heat and whisk in powdered sugar and pineapple juice.
• Drizzle over scones.
• Try and wait a couple of minutes before enjoying as the icing is hot, but cools and hardens pretty quickly.
- 2 ½ cups all-purpose flour
- 1/3 cup cocoa powder
- ½ cup granulated sugar
- 1 tsp Espresso powder (or 1 Starbucks Via Italian Roast)
- 2 tsp baking powder
- ¾ tsp salt
- ½ cup (1 stick) of very cold unsalted butter (I placed mine in the freezer for about an hour)
- ½ cup mini chocolate chips
- ½ cup pineapple chunks from a can, drained. reserve the juice and set aside
- ½ cup fresh mango, peeled and chopped
- ½ cup heavy cream
- 1 egg
- 1 tsp pineapple juice
- 1 ½ tbsp unsalted butter
- 2 tbsp milk
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 1 tsp pineapple juice
- Preheat oven to 400 degrees and line a large baking sheet or jelly roll pan with parchment paper
- Whisk together dry ingredients (flour, cocoa powder, espresso powder, sugar, baking powder and salt)
- Using a large cheese grater, grate the frozen butter onto your dry ingredients then using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- Whisk together cream, egg and pineapple juice
- Make a well in the center of your flour mixture and pour in your cream mixture
- Stir until incorporated.
- Stir in Chocolate chips, mango and pineapple
- Using floured hands work the dough into a ball. Turn dough out onto a lightly floured surface and divide in half.
- Working with the first half, pat down the dough into a round flat disk, about ¼ inch in thickness.
- Using a large knife, or dough scraper, cut the circle into 8 wedges and place them on the prepared pan, leaving a little space between them
- Repeat with the second half of the dough.
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar
- Bake at 400 for 13-15 minutes, or until bottoms are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool for a couple of minutes while preparing your icing
- Combine butter, milk and sugar in a small saucepan set over medium heat.
- Boil for 3 minutes.
- Remove from heat and whisk in powdered sugar and pineapple juice.
- Drizzle over scones.
- Try and wait a couple of minutes before enjoying as the icing is hot, but cools and hardens pretty quickly.
