Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp baking powder
- 6 tbsp cold unsalted butter
- 2 tbsp desiccated coconut
- 1 egg
- 1/2 cup full-fat canned coconut milk
- 1/2 tsp vanilla extract
- 3/4 cup diced mango
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine flour, salt, sugar, and baking powder.
- Cut the cold butter into small chunks and mix it into the dry ingredients until you achieve a coarse crumb texture.
- In another bowl, beat the egg, then mix in the coconut milk and vanilla extract. Add to the flour mixture along with desiccated coconut.
- Gently fold in the diced mango until just combined.
- On a floured surface, flatten the dough slightly and cut it into about eight pieces.
- Space them on the baking sheet, sprinkle with sugar, and bake for 18–22 minutes until golden brown.
- Allow cooling on a rack before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 scone
- Calories: 226
- Sugar: 8g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg