Bite into a taste of the tropics with these delicious coconut mango scones. They're tender inside and crisp outside, packed with juicy fruit and easy to make too. Perfect with your morning coffee, or any excuse.
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Despite the fact (or maybe partly because) I come from a decidedly non-tropical climate, mango is one of my favorite fruits. My kids seem to have picked up the habit and are happy if I add it to their lunch/snack box.
Since moving to Melbourne recently, it's one of the things I have loved seeing in all the stores. I'm not sure why I didn't associate the fruit with Australia before but it was a happy discovery and we've been working our way through the difference varieties.
I know the season will end at some point soon enough, so I plan to take full advantage of it while I can. Typically, we enjoy eating them straight up but we have some favorite recipes too, like mango cheesecake parfait, mango strawberry overnight oats or made into mango paletas.
So as I was thinking of ideas for today's scone theme, it didn't take long to land on mango scones. With some coconut in there too to keep with the tropical flavor, these were an instant hit. Juicy chunks of fruit on a tender scone: oh so delicious.
Scones vary a little between the US and UK, with UK ones generally using more cream or milk and less butter. Some use eggs but not often. They are also typically less sweet than US scones.
These scones are somewhere between the two general styles, I'd say, though probably closer to British. But with non-traditional mango and coconut milk instead of cream, it's hardly worth analyzing.
All you really need to know is that these are easy to make and delicious.
Tips for making mango scones
Scones are not difficult to make, but here are a couple tips to help them come out well:
- Use cold butter and don't work it in to the dough too much. The little chunks of butter on the dough help give a light, slightly flaky texture.
- You can either grate the butter, cut it in with a pastry cutter, rub in small chunks with your hands or mix in with a food processor. Particularly with the latter two, take care the dough doesn't mix too much - you are looking for crumbs of butter in the flour, not fully mixed.
- Don't worry that the dough seems a little dry before you add the mango - the fruit adds moisture and helps the scones hold together.
- Don't roll, just flatten the dough slightly and shape into a rectangle or circle before cutting.
- Sprinkle the baking sheet with sugar, as well as a little ore on top, to add a little crunch.
Ways to adapt these scones
While we loved these as they are, a couple ways you can vary them:
- You can make these dairy-free by swapping the butter for coconut oil, roughly 1:1 swap. Just use it in solid form and cut it in as you would the butter.
- Make a glaze to drizzle over the top. I'd suggest either a simple lime glaze using confectioner's sugar, a little lime juice and zest, or use some coconut milk and confectioner's sugar for a coconut glaze.
- Add some lime zest into the dough for an extra tropical flavor (though you may taste the other flavors a little less as a result).
- Of course, you can also use this same basic recipe with other fruits (with or without the coconut, depending on whether it pairs - if you don't think it will, swap to cream and omit the shredded/desiccated coconut)
These coconut mango scones are bright in color and flavor. They're a wonderful combination of crisp outside, soft inside, buttery scone and juicy fruit chunks. In other words, something you need to try soon.
Try these other favorite scones:
- British scones
- Roast pear and fig scones
- Gingerbread scones
- Plus get more snack recipes, both sweet and savory, in the archives.
Coconut mango scones
- 2 cups all purpose flour 280g plain flour
- ½ tsp salt
- 3 tbsp sugar
- 1 tbsp baking powder
- 6 tbsp unsalted butter 90g - make sure it's cold
- 2 tbsp desiccated coconut (shredded)
- 1 egg
- ½ cup coconut milk 120ml (full fat, canned not drinking kind)
- ½ tsp vanilla extract
- 1 cup diced mango 100g - small dice
- 1 ½ tsp granulated sugar approx, for drizzling under/over scones
- Preheat the oven to 400F/200C. Prepare a large baking sheet/tray by lining with parchment of you prefer, or you can use as-is (they may just get slightly browner on the base and stick slightly).
- In a large bowl, mix together the flour, salt, sugar and baking powder.
- Cut the butter into small chunks and cut it into the flour mixture with a pastry cutter, or grate the butter then mix into the flour. You are looking to make a coarse crumb mixture, not overly-mixed.
- Lightly beat the egg and mix with the coconut milk and vanilla. Add these to the flour-butter crumbs, along with the desiccated coconut, and mix through so they are combined but try not to overmix. Don't worry if it's still relatively dry.
- Add the mango and fold the mixture together then transfer to a lightly floured surface. Gently flatten the dough slightly with floured hands and cut it into roughly 8 pieces, eg squares or triangles (you can make more for smaller scones - these will be relatively large).
- Sprinkle the baking sheet with some granulated sugar then carefully transfer the scones with some space between them (around 1in/2.5cm or more). Sprinkle the top of the scones with a little more sugar then bake for around 18-22 minutes until golden brown.
- Transfer the cooked scones to a cooling rack to cool slightly before eating.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other scone ideas:
- Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cran-Cherry Orange Scones from Making Miracles
- Irish Cream Scones from Tara's Multicultural Table
- Oatmeal Currant Scones from Palatable Pastime
- Orange and Cranberry Scones from Karen's Kitchen Stories
- Savory Cheesy Chive Scones from Culinary Adventures with Camilla
- Savory Mediterranean Scones from Food Lust People Love