Now that we are well into spring, the grocery stories are overflowing with fresh fruit and vegetables. I picked up some assorted fruits and my mind was on baking.
Cakes, muffins or scones?
Scones are undoubtedly one of my favorite snack. While I frequently bake cherry or cranberry scones, I have never baked mango scones. This seemed to be the perfect time to experiment with baking a mango scone.
I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 stick butter (or add more for a flaky scone)
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1 mango, peeled and diced
1/2 cup + a little more coconut flakes
1/2 cup chopped pecans
Pre-heat the oven to 425 degrees.
In a large bowl, mix flour, sugar, baking soda, baking powder,cardamon powder, and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Fold in diced mango and coconut flakes and pecans and mix gently into a ball.
Using a rolling pin, roll out the dough into a circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with parchment paper. Brush with some melted butter and sugar crystals (optional). Bake for 10-12 minutes. Makes about 12 scones.
Enjoy a warm scone with some butter or jam or as is with a nice cuppa tea or coffee. Or Glaze with some mango flavored icing for a sweeter scone.
If not ready to eat, you can freeze the scones in a freezer bag. When ready to eat remove from freezer and let it return to room temperature or pop it in a microwave for 10-15 seconds and it is ready to eat!
Note: I tend to use less sugar and less butter. For a sweeter and more flaky scone adjust sugar and butter to suit your personal preference.
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