Mango Coconut Scones with Lime Zest

Mango Coconut Scones with Lime Zest ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, very cold and cubed
• 1/2 cup heavy cream (or full-fat coconut milk), cold
• 1 large egg, cold
• 3/4 cup fresh mango, peeled and finely diced
• 1/4 cup shredded unsweetened coconut
• 1 tbsp lime zest
• 2 tbsp toasted shredded coconut

How to make Mango Coconut Scones with Lime Zest

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and ensure consistent baking for your scones.
2. In a large bowl, whisk together the 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until evenly combined.
3. Add the 1/2 cup very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently fold in the 3/4 cup finely diced fresh mango, 1/4 cup shredded unsweetened coconut, and 1 tbsp lime zest into the flour mixture until evenly distributed. This ensures the fruit and zest are coated and don't clump.
5. In a separate small bowl, whisk together the 1/2 cup cold heavy cream (or full-fat coconut milk) and 1 large cold egg. Pour this wet mixture into the dry ingredients and mix with a fork or your hands until just combined. Be careful not to overmix, as this can lead to tough scones.
6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive mass. Pat the dough into an 8-inch round, about 1-inch thick.
7. Using a sharp knife or a 2.5-inch round cutter, cut the dough into 8 wedges or rounds. Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each piece.
8. Bake for 18-22 minutes, or until the tops are lightly golden brown and a wooden skewer inserted into the center comes out clean. The mango should be tender.
9. Remove the scones from the oven and transfer them to a wire rack to cool slightly. If desired, sprinkle with 2 tbsp toasted shredded coconut before serving. These scones are best enjoyed warm.

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