Mango Coconut Scones -

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Mango Coconut Scones

Mango coconut scones - The rich, earthy coconutty flavors bursting with tartly sweet mango juices are utterly soothing and delicious!

Prep Time15

Cook Time25

Course: Dessert, Snack

Cuisine: American, British

Servings: scones

Calories: 171kcal

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 Coconut flakes, unsweetened
1/4 cup 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 chopped mango, coconut flakes, 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 at 200 C 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!