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Coconut Mango Scones

This one is for you. Sometimes things can get so crazy that you just need a quick recharge to make it through the day. These scones are here to help. Enjoy them sitting down with a nice hot cup of coffee…I did say hot, so fire up the microwave and warm that cup up! They are just slightly sweet with a hint of coconut and an occasional burst of mango. Good stuff! Beware though, that once the kids come home from school there will likely not be any left for tomorrow morning so stash one away for later.

 Add cold cubed butter and coconut oil (leave coconut oil solid)

 Pulse until it resembles a course meal.

Coconut Mango SconeCoconut Mango Scone

Carefully mix mango in.

Coconut Mango SconeCoconut Mango Scone

Using a pizza cutter (or knife if you don’t have one) cut the disc into 8 even triangles.

Coconut Mango SconeCoconut Mango Scone

Tips for this recipe

  • Store scones in an airtight container for up to two weeks.
  • If you have any left reheat in an air fryer for a minute to make them taste freshly baked.
  • Drizzle the glaze on while on parchment paper to make for easy cleanup.  Don’t seal them up until the glaze has hardened.

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Coconut Mango Scones

Monica
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Baking
Cuisine Scones
Servings 24

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!