There is no escaping the terrifying news. Yet it is so, so heartening to watch complete strangers come together and help each other. Whether it materializes or not is irrelevant because that helping hand is extended with the purest of intent.
But I understand that all of us need a break - some time out to ourselves every day. So, please go ahead, sit in the coziest corner of your sanctuary, listen to some soothing tunes, sip some warm chamomile tea and savor your comfort food.
For me, comfort and rejuvenation come from baking. But like everyone else, I have had to push myself to get up from the couch and bake. To get my footing back, I started with a batch of fabulous brownies using @lapetitchef 's recipe.
While the chocolate did wonders for the mood, I wanted bright, light, and uplifting flavors next. That’s how the mango coconut scones came about. The rich, earthy coconutty flavors bursting with tartly sweet mango juices are utterly soothing and reminisce of more carefree times.
How to make mango coconut scones?
It is surprisingly easy to make tender buttery scones that fall apart from the very first bite as long as you follow 2 rules.
One, the ingredients shouldn’t have too much water. Just moistened enough to bring everything together. Two, never mix or knead zealously because that creates a gluten network. Always fold the add-ons gently.
- Keeping these two tricks in mind, begin by whisking whole wheat flour, amaranth flour, baking powder, and sugar. Make sure there are no lumps.
- I also added a hefty amount of cardamom powder because the spice ties together the mango and coconut flavor gorgeously. You can skip it and use vanilla extract instead.
- With your fingertips, rub the butter into dry ingredients. Take care not to overmix. You’re looking for a coarse breadcrumb-like texture, not completely combined.
Make sure the butter is chilled. Pop it in the fridge beforehand if need be. You can use a pastry blender or two knives to cut in the butter but I feel fingers are the best tool.
- Add full-fat coconut milk to the mixture until everything is well moistened.
- Next, toss in chopped mangoes and shredded coconut. Please remember to be very gentle here. Else you’ll squish the mango into a mush. The dough comes together blazingly fast, so you anyhow don’t have to put in much effort.
I had a small fistful of nice couverture white chocolate leftover from some lifetime. I am not a fan of white chocolate, but I wanted to wrap it up. So, in went the pieces along with chopped mangoes.
Baking the mango coconut scones
- Tumble the dough onto a well-floured surface and, with quick, swift moments, form a ball.
- Then pat it into a circle that is roughly 2” thick. You don’t need to roll it.
- Use a cookie cutter to cut out in any shape you like. I used a 2" round cookie cutter. You can also just cut the circle into 8 equal-sized triangles.
- Place carefully on your parchment-lined tray.
- Brush each cut out with coconut milk or cream and then bake for 25 minutes till the tops are lightly golden.
Variations of mango coconut scone
There are too many possibilities with scones. You can use the same basic recipe for any fruit you love. Some combinations you can give a whirl are:
Your options are not limited to sweet. The savory versions like the Easy Miso Scones are just as delicious.
How to make gluten-free scones?
Use buckwheat flour mixed with amaranth flour as I did for my strawberry & rosemary scones. Or stick to just buckwheat flour like in my lavender buckwheat jam scones.
How to make vegan scones?
Use plant-based butter or substitute regular butter for chilled, solid coconut oil. For the exact recipe, refer to my blueberry coconut scones.
Substitute for coconut milk
Regular cream works just fine. I’ve baked banana bread scones with it, and they turned out delicious. You can even try full-fat milk or another plant-based milk.
Substitute for raw sugar
I prefer to bake with raw sugar, but you can rely on regular white sugar, too, for scones. Palm sugar is another excellent choice.
Substitute for shredded coconut
I feel some freshly chopped coconut will be absolutely lovely here. If you give it a whirl, do tell me how the scones turn out.
Substitute for white chocolate
White chocolate is not necessary. You can leave it out entirely or even switch it for some dark chocolate. If you want a textural contrast, try adding a few cashews.
Serving the mango coconut scones
I didn’t wish to make a glaze for the scones. Not that they require it in the first place. The sweetness of sugar and white chocolate balances the juicy sharpness of mango like a ballerina performing the perfect en pointe.
A dusting of icing sugar on oven-warm scones is all they needed. But if you want to indulge, go ahead and drown them in coconut glaze. You’ll find the recipe for it on my Coconut Cardamom Cake blog.
Sharing the mango coconut scone recipe is my way of donating my time and supporting you. I hope the aroma of baking scones embraces you in comfort and its vibrant flavors nourish your soul, just as it did for me and mine.
I leave you with a humble request. If you have the capacity, consider donating to Covid-19 relief. I’ve added a handful of charities to my Instagram highlights. Pick one. And if all your mental health can take is completely withdrawing, for the time being, know that is okay too. Please take care of yourself.
Mango Coconut Scones
- 1.5 cups Wholewheat flour
- 1/2 cup Amaranth flour
- 2.5 tsp Baking powder
- 1/4 tsp Salt Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
- 1 tsp Cardamom powder
- 1/3 cup Raw sugar You can use any sugar you prefer
- 1/2 cup Butter, chilled, and cut into small cubes You can also use chilled coconut oil.
- 1/3 cup Coconut milk You can use coconut or regular cream as well
- 1 medium Mango, peeled and cut into small cubes
- 1/2 cup Dried shredded coconut
- 2-3 tbsp White chocolate, roughly chopped
- Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
- In a large bowl, whisk the dry ingredients – wholewheat flour, amaranth flour, cardamom powder, baking powder, raw sugar, and salt ( if using unsalted butter/coconut oil).
- Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
- Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more milk.
- Add in the mango, coconut, and white chocolate.
- Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
- Press into an 8" circle, about 2" in thickness. Use a cookie cutter to cut out into any shape you like. I used a 2" round cookie cutter. Gently place on the prepared tray. Brush lightly with coconut milk/cream.
- Bake for about 25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Dredge with icing sugar and serve. Enjoy!
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