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
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Ingredients
- Scones
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2 cups
all-purpose flour
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1 tablespoon
baking powder
-
1/2 cup
sugar
-
zest of 2 limes
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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
- For Glaze
-
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
Directions
-
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.
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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.
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Place scones on prepared baking sheet.
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Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
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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.
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