Description
Are your mornings always a mad rush to get everyone ready? Get out the door quick with these tropical Coconut Mango Scones!
Ingredients
- 2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- ½ cups Sugar
- 2 Limes, Zested
- ½ teaspoons Salt
- ¾ cups Sweetened Shredded Coconut, Toasted, Divided
- 1-½ ounce, fluid Freeze Dried Mango, Crushed Into Tiny Bits With A Rolling Pin
- 6 Tablespoons Cold, Unsalted Butter, Cut Into ¼-inch Cubes
- 1 cup Full-fat Coconut Milk
- 1 Tablespoon Fresh Lime Juice
- ¾ teaspoons Coconut Extract
- ½ teaspoons Vanilla Extract
- FOR THE GLAZE:
- ½ cups Powdered Sugar, Sifted
- 1 teaspoon Lime Zest
- 1-½ teaspoon Lime Juice
- 2 Tablespoons Full-fat Coconut Milk
- 3 drops Coconut Extract
Preparation
Preheat oven to 400ºF. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, whisk flour, baking powder, sugar, lime zest, salt, ½ cup of toasted coconut, and mango. Quickly cut in 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 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 powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with remaining toasted coconut.
