Coconut mango scones

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5 from 3 votes

These scones are a delicious taste of the tropics with sweet mango and coconut in every bite.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Servings: large scones, approx

Calories: 284kcal

Author: Caroline's Cooking

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Ingredients

2 cups all purpose flour plain flour
½ teaspoon salt
3 tablespoon sugar
1 tablespoon baking powder
6 tablespoon unsalted butter make sure it's cold
2 tablespoon desiccated coconut (shredded)
1 egg
½ cup coconut milk (full fat, canned not drinking kind)
½ teaspoon vanilla extract
¾ cup diced mango approx, or more/less to taste, in small chunks
1 ½ teaspoon granulated sugar approx, for drizzling under/over scones

US Customary - Metric

Instructions

Preheat the oven to 400F/200C. Prepare a large baking sheet/tray by lining with parchment of you prefer, or you can use as-is (they may just get slightly browner on the base and stick slightly).
In a large bowl, mix together the flour, salt, sugar and baking powder.
Cut the butter into small chunks and cut it into the flour mixture with a pastry cutter, or grate the butter then mix into the flour. You are looking to make a coarse crumb mixture, not overly-mixed.
Lightly beat the egg and mix with the coconut milk and vanilla. Add these to the flour-butter crumbs, along with the desiccated coconut, and mix through so they are combined but try not to overmix. Don't worry if it's still relatively dry.
Add the mango and fold the mixture together then transfer to a lightly floured surface. Gently flatten the dough slightly with floured hands and cut it into roughly 8 pieces, eg squares or triangles (you can make more for smaller scones - these will be relatively large).
Sprinkle the baking sheet with some granulated sugar then carefully transfer the scones with some space between them (around 1in/2.5cm or more). Sprinkle the top of the scones with a little more sugar then bake for around 18-22 minutes until golden brown.
Transfer the cooked scones to a cooling rack to cool slightly before eating.

Video

Notes

If you want to freeze these scones, I recommend you do so before baking rather than after. Make the scones and cut them, transfer to a baking sheet and freeze. Once they are frozen, transfer them to a freezer bag or sealed container. Then, when you want to use them bake from frozen adding an extra couple minutes to the bake time.

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