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coconut mango scones

Coconut Mango Scones with Lime Glaze

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8 scones
Calories: 4686kcal
Author: Maple and Thyme
Flaky, buttery scones filled with chunks of sweet mango, toasted flakes of coconut and then covered with a fresh lime glaze.
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Ingredients

For the Scones

  • 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

For the Glaze and Garnish

  • 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

Instructions

For the Scones

  • 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.

For the Glaze and Garnish

  • 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!

Nutrition

Calories: 4686kcal | Carbohydrates: 665g | Protein: 76g | Fat: 196g | Saturated Fat: 128g | Cholesterol: 637mg | Sodium: 2153mg | Potassium: 2314mg | Fiber: 25g | Sugar: 276g | Vitamin A: 6885IU | Vitamin C: 66.8mg | Calcium: 683mg | Iron: 8.7mg