Mango Coconut Scones

Mango Coconut Scones

recipe adapted from Pastry Affair
recipe yields 8 scones

2 cups all-purpose flour
1 tablespoon granulated sugar*
1 tablespoon baking powder
1 lemons, zested
Pinch of salt
8 tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream + extra for brushing
1 large egg
1 cup frozen mango chunks

1/4 cup shredded coconut, unsweetened*

turbinado sugar, for sprinkling

the dough coming together

ready for baking

1. Preheat oven to 350F (175C)*
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. 

3. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller). 

4. Stir in frozen mango chunks and shredded coconut.
5. In a small bowl, whisk together the heavy whipping cream and egg until well blended. 

6. Pour cream into flour mixture and mix until it comes together as a dough.
7. On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. 

8. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. 

9. Brush with cream and sprinkle with turbinado sugar. 

10. Bake for 20-25 minutes, or until scones are lightly browned. 

fresh out of the oven

These scones might be the best ones I've made yet (See my last scone: walnut cacao nibs scones). These scones were not too sweet with only 1 tbsp of sugar and some sweetness coming from the frozen mango chunks. I would probably add an extra tbsp or two next time to satisfy the sweet tooth, but the lower sweetness made these absolutely appropriate to be served during breakfast or brunch or as a late night snack!

The butter/cream taste of these scones was remarkable, especially highlighted with the lower sugar content. The texture was divine- crisp, flaky, moist and tender! I think I am getting close to the perfect scones!

I was actually really disappointed with how the scones looked when I pulled them out at the 20 minute mark. The scones were fluffy and tall, but they lacked the golden crisp tops of my dream scones. The scone was tender all around.

gorgeous!

crisp/dry exterior + moist/tender interior

I had another one the next morning. After 10 minutes of reheating at 350F, the scones turned out beautiful! How come they didn't turn out like this when I first pulled them out? Oven not at temperature? Bake time too short? I would up the oven temp next time for the 20 minutes and see how they turn out. 

Taste: 4 stars out of 5

Buttery and creamy! Mango and coconut flavor lost in the mix.

Texture: 5 stars out of 5 (after reheating)

Perfectly toasted crisp exterior and tender moist crumbs.

Also made this weekend: 

Carrot Guava Juice with Chia Seeds

Acai Bowls