How to Make Tropical Coconut Mango Scones
There’s something magical about the combination of coconut and mango—they’re tropical, sweet, and slightly tangy. If you’re dreaming of the beach or just want to bring a slice of paradise to your kitchen, coconut mango scones are the perfect treat! They’re easy to make, delicious, and pair wonderfully with your morning coffee or afternoon tea.
In this blog, I’ll walk you through how to make these tropical scones step by step. Whether you’re a baking enthusiast or a complete beginner, don’t worry—the recipe is straightforward and uses simple ingredients.
What Are Scones?
Scones are fluffy, slightly crumbly baked goods that are somewhat similar to American biscuits. They’re often served with jams, butter, or whipped cream. British in origin, scones can be made sweet or savory depending on the ingredients. Today, we’re giving them a tropical twist with coconut and mango flavors.
Ingredients You’ll Need
Here’s a list of everything you need to make about 8 scones:
Dry Ingredients:
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (120 grams) cold unsalted butter, cubed
- 1/2 cup (120 milliliters) coconut milk (or regular milk)
- 1 egg
Flavor Additions:
- 1/2 cup (60 grams) shredded coconut
- 1/2 cup (75 grams) diced ripe mango (fresh or frozen)
- 1 teaspoon vanilla extract
Optional:
– A sprinkle of coarse sugar for topping
– A drizzle of honey or glaze after baking (optional but delicious!)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Whenever you’re baking, it’s important to get all your ingredients ready first. Measure everything carefully and chop the mango into small pieces. If you’re using frozen mango, make sure to thaw and drain it well so it doesn’t add too much moisture to your dough.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that everything is evenly distributed and will help your scones rise beautifully.
Step 3: Add Butter to the Dry Ingredients
Take the cold, cubed butter and add it to the bowl of dry ingredients. Using a pastry cutter or your fingers, rub the butter into the flour mixture until it looks like coarse breadcrumbs. Be sure not to overmix—chunks of butter help make the scones flaky.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the egg with the coconut milk and vanilla extract. This will become your binding liquid for the dough.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Add the shredded coconut and diced mango. Gently mix everything together using a spatula or wooden spoon until a rough dough forms. Don’t overwork it—it’s okay if the dough looks a bit shaggy.
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface. Gently pat it together into a round disc about 1 inch (2.5 cm) thick. Use a knife or cookie cutter to divide the disc into 8 triangular wedges or circles, depending on your preference.
Step 7: Bake the Scones
Place the scones on your prepared baking sheet, leaving some space between them. Sprinkle a bit of coarse sugar on top for extra crunch if desired.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown. You can check doneness by inserting a toothpick into the center—it should come out clean.
Step 8: Cool and Serve
Remove the scones from the oven and let them cool on a wire rack for about 10 minutes. You can enjoy them as they are, but if you want an extra tropical twist, drizzle some honey or a light glaze (made with powdered sugar and coconut milk) on top.
Tips for Success
- Use cold butter: The key to flaky scones is cold butter. Avoid letting it soften too much while working with the dough.
- Work quickly: Don’t overmix the dough, as this can make the scones tough.
- Be creative: You can add other tropical fruits like pineapple or papaya, or even some white chocolate chips for extra indulgence.
- Store leftovers properly: Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Final Thoughts
Coconut mango scones are a quick and easy way to bring tropical flavors into your home. They’re perfect for breakfast, dessert, or a midday snack. Whether you’re hosting friends or just treating yourself, these scones are bound to be a hit.
So why not give this recipe a try? You’ll be whisked away to a sunny island with every bite. Happy baking, and enjoy your little taste of paradise! 🌴🍍🥥
