Thursday, May 17, 2012

Coconut Mango Scones

Coconut and fresh mango compliment each other in these coffee time treat.

Ingredients:
  • 2 cups flour
  • 1/4 cup sugar
  • 1 tbsp baking powder 
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tbsp orange zest
  • 1/4 cup butter
  • 3/4 cup buttermilk
  • 1/4 cup mango or peach yogurt
  • 1 egg
  • 1 mango, peeled and cut into small cubes
  • 1/3 cup unsweetened fine coconut
Method:
  1. Mix together dry ingredients. 
  2. Cut in butter until mixture become crumbly and fine.
  3. Stir together all liquid ingredients and using a fork, stir into dry ingredients until all dry ingredients are moist. Do not over mix.
  4. Stir in mango and coconut.
  5. Drop mounds of batter onto parchment-lined baking pan. (8 large or 10-12 medium sized)
  6. Bake in 400ยบ oven for 20 minutes. Remove to a cooling rack.
  7. While still warm glaze.
Glaze:
  • 1 cup icing sugar
  • 2 tbsp orange juice
Mix to a thick pourable glaze.

TIP: Place cooling rack with scones over sink when ready to drizzle with glaze. Any drips will fall into sink for easy cleanup. 

14 comments:

  1. What a LOVELY recipe! Scones are my favorite to make - and I will try these for guests I'm entertaining tomorrow. THANKS for the share! ;)

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  2. What a coincidence, I've been thinking of trying scones as I've never made them and these sound so refreshing for summer weather! Thank you! Now if I can only find a fresh mango....if not I'll substitute...I've gotten used to doing that where I live! LOL! Have a great day!

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  3. Those look so good! Can I come for coffee (and a scone, of course)?

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  4. I could have one for breakfast right now, Kathy!

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    1. Me too...I'm coming in the car with you and Judy!

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  5. Kathy, what a great idea to put the cooling rack over the sink so that the glaze doesn't make a mess on the counter!! I had never thought of that. I have made Anneliese's Blueberry scones many times, these recipes are quite similar in base, just different flavours, and my girls are always right there dipping their fingers and 'cleaning' the counter for me. I will have to try your tip, although I think the girls may be a little disappointed if I take the clean up job from them!
    Kathy L.

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    1. Anonymous you could also put the cooling rack over a cookie sheet and then your girls could still lick up the drippings off the cookie sheet... :)

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  6. These sound so exotic and look delicious! Sounds like you might be getting some company :)!

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  7. this sounds delicious! thanks for the recipe

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  8. Mango and coconut...two flavors I love! I do appreciate the tip of putting the rack over the sink while icing. Clever girl! :)

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  9. What a delightful flavor combo, thank you for sharing the recipe.

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  10. I came home to a fresh recipe of scones from my daughter...They loved them and so did we...Thanks Kathy. ( except she always uses less sugar..)

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  11. Hi Kathy - I made these scones this morning! I did make a few changes though. I used 1 cup all purpose flour and 1 cup whole wheat flour. I don’t eat or buy yogurt so used 2 Tablespoons fat free sour cream and 2 Tablespoons pureed mango rather than the 1/4 cup yogurt. Mangoes vary greatly in size so I measured 1 cup of chopped mango which was about the right amount for me. I also toasted the coconut before adding it to the batter and used all of the zest from the orange which was probably closer to 2 Tablespoons. Also added 2/3 cups of mini dark chocolate chips! Always love to add chocolate whenever I can get away with it! LOL! These turned out quite tasty! Even with all my adjustments, I got 16 good sized VERY delicious scones! - dn

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