Mango and coconut scones

Mango and coconut scones

I love experimenting with scones flavours and these mango and coconut scones are such a perfect combination.
You can use either dried mango, fresh mango or frozen mango. The dried mango gives a lovely depth of flavour and the fresh mango is nice and soft. you could even use a combination of both. These scones are so good for breakfast or elevenses and kids also love them!The cocounut milk really adds to the flavour and makes a really nice soft fluffy scone. I lived in Asia for four years and I used ococnut milk a lot as a substitue for fresh milk.
Make them Vegan! If you are vegan just substitute the butter for some coconut oil or a vegan butter and leave out the egg and add 30 g more coconut milk.The recipe will still work great.
Prep Time 20 minutes
Cook Time 14 minutes
Course Breakfast, Snack
Cuisine American, asian, british, irish
Servings 6


  • Mixing Bowl, Baking tray, baking paper, scone cutter, oven


  • 250 g self raising flour
  • 1 tsp baking powder
  • 30 g butter room temp
  • 70 g mango
  • 30 g desiccated coconut
  • 30 g caster sugar
  • 50 g egg 1 medium
  • 125 g coconut milk


Prepare the Mango -You can use either dried mango, frozen mango or fresh mango.

  • If using dried mango soak it in boiling water and drain. If using frozen mango defrost and squeeze excess juice. If using fresh mango chop it into bite sized pieces.

Prepare the coconut

  • Line a baking tray with baking paper. Heat the oven to 170 degrees celsius. Put most of the desiccated coconut on the baking tray. Keep some aside to sprinkle on top of your scones. Bake the coconut for less than 5 minutes; it will bake really quick so watch it. It will go a golden brown colour. Leave to cool and turn your oven to 200 degrees celsius

Scone mix

  • Put the flour and baking powder in a mixing bowl.
  • Rub in the butter with your fingertips until it resembles fine breadcrumbs.
  • Add the sugar, desiccated coconut and mango and mix really well. Beat the egg, add most of it to the mixture but leave a little aside to egg wash the scones at the end.
  • Add most of the coconut, leave aside about 50g for now. We do not want to use all the liquid straight away as we may not need it. How much you need depends on the moisture that is already in the flour and mango, and the temperature and moisture in your kitchen.
  • Bring the dough together into one piece, you can do this with a spatula or dough scraper or your hands. If it feels dry add more coconut milk. It should come together in one large piece and be a little sticky to touch but still firm. A stickier dough will make a softer scone and a dryer dough will make the end result dry too.
  • Empty the dough onto a floured countertop. Don't over-handle the dough.
  • Flatten the dough to about 2 inch thickness with the palm of your hand.
  • Using your scone cutter cut out the scones. Keep dipping the scone cutter in flour so it doesn't stick to the dough. When cutting the scones press and pull up in one swift movement, try not twist too much. This gives the scones a better rise.
  • Egg wash the scones with a pastry brush or your fingers. Then sprinkle with a little desiccated coconut.
  • Bake at 200 degrees celsius for about 14 minutes or until golden brown on top and hollow when you tap them.
Keyword scones

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