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Author Notes: Are your mornings always a mad rush to get everyone ready? Get out the door quick with these tropical Coconut Mango Scones! —Paige
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- zest of 2 limes
- 1/2 teaspoon salt
- 1/5 ounce bag freeze dried mango, crushed into tiny bits with a rolling pin
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar sifted
- 1 teaspoon lime zest
- 1.5 teaspoons lime juice
- 2 tablespoons full fat coconut milk
- 2-3 drops pure coconut extract
- 3 tablespoons reserved toasted coconut
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, lime zest, salt, ½ cup of toasted coconut, and mango. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together coconut milk, lime juice, coconut extract, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula until dough begins to form. Don’t over mix.
- Transfer dough to a floured countertop and knead the dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into 8 triangles.
- Place scones on prepared baking sheet.
- Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the glaze. Whisk together powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with reserved toasted coconut.