Flaky, buttery scones filled with chunks of sweet mango, toasted flakes of coconut and then covered with a fresh lime glaze…yum! This scone is the perfect springtime addition to your next brunch menu. This recipe would also be a special treat to make for your mom on Mother’s Day. I love making scones, and they really require very little time or effort, once you understand how they work. The best part about this recipe, aside from the lime glaze, is that you can make your scone dough ahead of time and freeze it. When you’re ready to bake, pull your scones from the freezer, pop them in the oven, and add a few extra minutes to the timer. This means that you can prepare your dough the night, or even days before you are ready to bake the scones.
Making Coconut Mango Scones:
To make this recipe, you will start by peeling and dicing a ripe mango. You’ll want to arrange the mango on a plate or cutting board and pop it into the freezer for a solid 30 minutes. It’s so much easier to work with frozen mango than it is to work with mushy mango. You’ll want to go ahead and toss a stick of butter into the freezer along with the mango.
Next, you’ll combine all of your dry ingredients, the flour, sugar, coconut flakes, lime zest, baking soda and salt in a medium mixing bowl and toss gently to combine. Once the mango is frozen, you will grate the frozen butter directly into the dry ingredients and use a pastry cutter or fork to work the butter into the flour mixture. In a small mixing bowl, you’ll whisk together the egg, heavy cream and vanilla. Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the frozen mango to the dough. Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mango. Do this 2-3 times to be sure that the mango is evenly distributed throughout the dough. Also be careful not to overwork the dough here. It will be a bit crumbly which is exactly what you want. Form the dough into a 10 inch circle and use a bench knife or sharp knife to cut the dough into 8 triangles.
Baking or Freezing Coconut Mango Scones:
If you are baking right away, place scones into the freezer for 15-20 minutes before preheating the oven to 400°. Brush scones with heavy cream and bake for 20-22 minutes or until golden brown. While the scones are baking, make the lime glaze.
If you are freezing the dough, move the triangles to a gallon sized freezer bag and store in the freezer for up to 4 months. To bake from frozen, simply place in the 400° oven and bake for about 22 minutes. You may need to bake a few minutes longer, just keep a close eye on them.
Making the Lime Glaze:
For the glaze you will combine the fresh lime juice with confectioner’s sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
I hope that you love this newest scone recipe! Be sure to check out our other scone recipes too! Happy Spring!
Flaky, buttery scones filled with chunks of sweet mango, toasted flakes of coconut and then covered with a fresh lime glaze.
- 2 cups + 2 tablespoons (260g) cake flour you can also use all-purpose flour here
- 1/2 cup unsweetened coconut flakes
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- zest of 1 lime
- 1/2 cup butter, frozen
- 1/2 cup + 1 tablespoon heavy cream
- 1 large egg
- 1 teaspoon vanilla
- 1 cup diced mango, frozen
- 1 1/2 tablespoons freshly squeezed lime juice juice of one lime
- 1 1/4 cups confectioner's sugar
- 1/4 cup coconut flakes, lightly toasted
Peel and dice one large mango (about 1 cup). Freeze on a sheet pan in a single layer for 25-30 minutes along with the 1/2 cup of butter.
In a large bowl, mix together the flour, coconut flakes, sugar, lime zest, baking powder and salt. Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Return this bowl to the freezer while you mix up the liquid ingredients.
In a small mixing bowl, combine the heavy cream, egg, and vanilla. Whisk until well combined. Drizzle this mixture over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream. Gently fold in the frozen mangos.
On a floured surface, form the dough into a 10 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles. Arrange scones on the prepared baking sheet and freeze for at least 15 minutes. Preheat oven to 400°.
Brush frozen scones with heavy cream and bake for 18 -20 minutes at 400° on a half sheet pan lined with parchment paper or a silicone baking mat.
While the scones are freezing, toast the coconut for the garnish.
Preheat oven to 300°. Toast coconut flakes on a sheet pan in a single layer for 1-2 minutes. Watch carefully! Remove from the oven and allow to cool.
In a small mixing bowl, combine confectioner's sugar and lime juice. Whisk until smooth.
Once the scones have finished baking, remove from the oven and drizzle lime glaze over each scone. Garnish with toasted coconut and enjoy!