Coconut Mango Scones
They are just slightly sweet with a hint of coconut and an occasional burst of mango. Drizzle with the coconut lime glaze for the ultimate tropical treat.
Ingredients
- 21/4 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 ounces butter cold and cut into small cubes OR 1/4 cup butter and 1/3 cup solid coconut oil
- 1 cup shredded sweetened coconut
- 2/3 cup canned mango drained
- 3/4 cup coconut milk you can use light if you prefer
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
For the glaze
- 1 tablespoon coconut milk
- 1/2 cup confectioners sugar
- 1 teaspoon lime juice
- 1/2 teaspoon lime zest optional
Instructions
- Preheat oven to 375F
- In a food processor combine flour, sugar, baking powder and salt.
- Pulse to combine.
- Add cold cubed butter and coconut oil (leave coconut oil solid)
- Pulse until it resembles a course meal.
- Transfer to a large bowl. Add shredded coconut, stir, then add strained mango.
- Carefully mix mango in.
- In a measuring cup combine coconut milk, coconut extract and vanilla extract.
- Add to dry ingredients and mix with a fork just enough to incorporate all ingredients.
- Divide into two balls. You are not looking for smooth perfection, so rough and ragged is ok.
- Working with one at a time, on a very well floured surface and using plenty of flour if needed, roll into a roughly 1 inch thick disc.
- Using a pizza cutter (or knife if you don't have one) cut the disc into 8 even triangles.
- Carefully transfer to a cookie sheet lined with parchment paper after cutting. Place them two inches apart.
- Bake on center rack for 20 minutes or until golden.
- Allow to cool completely before drizzling glaze over scones.
- If you have any left for the next day, reheat in oven (preferably set to convection) at 200F for 5 minutes.
- Enjoy!