Mango Coconut Scones
If a sunny island getaway could fit in your oven, it might taste like these mango coconut scones. Sweet, juicy mango, toasted coconut and a golden scone base—it’s a tropical twist on a timeless classic that will bring sunshine to your table any time of year.
30 min
Easy
4-6
Recipe Ingredients
Ingredients for the Scones
- 250 grams plain flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 50 grams caster sugar
- 40 grams desiccated coconut, plus for sprinkling
- Zest of ½ lemon
- 50 grams unsalted butter, cold
- 100 grams mango, diced
- 125 millilitres cold milk, plus extra for brushing
- 1 teaspoon vanilla extract (optional)
For Serving (optional)
- Mango Curd
- Whipped cream or yogurt
Methods
1. Preheat the Oven
Preheat the oven to 200°C (400°F) and line a baking tray with baking parchment.
2. Mix Dry Ingredients
In a large mixing bowl, combine 250 grams of plain flour, 1 1⁄2 tablespoons of baking powder, ½ teaspoon of salt, 50 grams of caster sugar, 40 grams of desiccated coconut, and the zest of 1 lemon. Stir briefly.
3. Grate the Butter
Grate 50 grams of cold butter directly into the bowl with the dry ingredients. Grating the butter ensures that it is evenly distributed throughout the dough, resulting in a more uniform consistency.
Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This process should be done quickly to prevent the butter from warming up too much.
4. Add the Mango
Toss 100 grams of diced mango gently into the flour mixture, so the pieces are coated.
5. Mix Wet Ingredients
Mix 125 millilitres of milk and 1 teaspoon of vanilla extract. Add to the flour mixture and stir with a fork until a shaggy dough forms. Don’t overmix.
6. Shape the Dough
Transfer the dough to a lightly floured surface and knead it gently a few times to bring it together. Using your fingertips, shape the dough into a circle about 2 cm (¾ inch) thick.
Cut the dough into 8 wedges using a bench scraper or a knife. Place the wedges on the prepared baking tray, leaving some space between them.
7. Bake the Scones
Brush the tops lightly with milk and sprinkle with a little extra coconut if you want a golden coconut crust.
Bake the scones in the preheated oven for 12–15 minutes, or until they are golden brown and a toothpick inserted into the centre comes out clean.
8. Serve
Once baked, allow the scones to cool slightly. Then serve them warm or at room temperature with mango curd.
Tips for Success
To ensure that your Mango Scones turn out really well, here are a few additional tips:
Cold Ingredients: Make sure the butter and milk are very cold before mixing them with the dry ingredients. Cold butter ensures that the scones have a flaky consistency.
Grating Butter: Grating cold butter allows it to be incorporated into the dough more evenly and quickly.
Sharp Cuts: Cut the dough into wedges with a sharp knife or a bench scraper. Clean cuts ensure that the scones rise evenly.
Chill the Dough: If your kitchen is warm, let the dough cool for 10 minutes before baking— it helps the scones puff up better.
Pat Dry: If your mango is very juicy, pat it dry lightly with a paper towel before adding it, so the batter doesn’t get too wet.
Storage Suggestion
Store any leftover scones in an airtight container at room temperature for up to 2 days. They can also be frozen for up to a month. To reheat, warm them in the oven at a low temperature until warmed through.
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Conclusion
Scones this good are best shared— especially with a swipe of mango curd. If you are looking for a quick but creative baking recipe, this is one of those recipes that will immediately amaze you. I would love to know what you would pair them with!
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