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
Ingredients
- 2 cups all purpose flour plain flour
- ½ teaspoon salt
- 3 tablespoon sugar
- 1 tablespoon baking powder
- 6 tablespoon unsalted butter make sure it's cold
- 2 tablespoon desiccated coconut (shredded)
- 1 egg
- ½ cup coconut milk (full fat, canned not drinking kind)
- ½ teaspoon vanilla extract
- ¾ cup diced mango approx, or more/less to taste, in small chunks
- 1 ½ teaspoon granulated sugar approx, for drizzling under/over scones
Instructions
- 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.
Video
Notes
Nutrition
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
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Angela says
These are THE BEST SCONES I've ever tasted! I've enjoyed scones before,but always found them dry and always thought they were a bit of an acquired texture...if you slightly undercook these they won't be out on the plate very long so get one while they're warm! I make one batch turn into about 10-12 scones & bake them 8-10 maybe 12 min. Depends.but the sprinkled sugar turns into like a light burnt taffy layer that is SOoooo good.Mmmmmm!, I make these about 3 times a month now. A must try for sure.
Caroline's Cooking says
I'm so glad you have been enjoying these! They are one of my big favorites as well.
katie says
hello, I do not have coconut milk but I have coconut cream. Do you think this would work if I diluted the cream down?
Caroline's Cooking says
Yes, I imagine if you used about half the amount in coconut cream blended with some water is maybe about right, though you might want to start with about 1/3 of the amount coconut cream, dilute a bit (maybe to give you around 2/3 of total) and see how it looks before either adding more cream/more water/both, depending how it looks. You could also use other milk (either dairy/non-dairy) to blend in so it still seems creamier but is just not as thick. I'd mix this all separately before adding in to the scone mixture at the appropriate time, to save extra mixing of the dough as you always want to limit how much you handle scone dough. Hope it works out and you enjoy!
Ruby says
Hi there I’m looking to make these scones as they sound wonderful , do you thing I could use full fat coconut yoghurt instead of the coconut milk xx
Caroline's Cooking says
I haven't tried it, but in theory I think it should work - let me know how it goes!
Ruby says
Hi I made these with the full fat coconut yoghurt and they were delicious not too sweet everyone loved them will definitely be making these again thank you for the lovely recipe x
Caroline's Cooking says
So glad to hear it worked with the yogurt too, and that you enjoyed!
Brooke says
The recipe looks amazing and I cant wait to try it. Could you substitute the coconut milk for whole milk?
Caroline's Cooking says
Thanks! Yes you could use milk (or better for a slightly richer texture, half and half or a mix of milk and cream) - I mainly used coconut milk to add to the coconut flavor.
Tamara says
I don’t see when to add the 2 tbsp desiccated coconut (shredded). Am I missing something?
Caroline's Cooking says
No, I'd missed writing that part up, somehow - good spot, thank you! I've now updated the recipe - it's not actually too important exactly when you add the coconut, you can either add after you cut the butter into the flour and just stir through, or along with the wet ingredients.
Tamara says
Thank you! I added it when I added the fruit. I’ve been on a search for the best scone recipe and my husband and I agree that these are by far the best of the best. Thanks for sharing.
Caroline's Cooking says
I'm so glad to hear you enjoyed them! We were huge fans too, and in fact it made me want to go back and tweak some other scones I've made to be more like these!
Colleen - Faith, Hope, Love, & Luck says
Love the crunchy sugar addition...what a great texture these must have. And they're so bright and cheery too! Yum!
Caroline's Cooking says
Thanks, the sugar works so well to really make them that little bit extra special!
Tara says
Ooh, love the combination of coconut and mango. These scones sound absolutely incredible!
Caroline's Cooking says
Thank you, they really pair so well and I love that thee have both flavors but neither really taking over (well maybe the mango but that's fair!)
Amy Chung says
From one Melburnian to another, welcome! Yeah, we have the most amazing variety of fruit in this city, especially when you go to the more ethnic suburbs too and you'll be able to find even more varieties! Never thought to flavour a scone with mango, Genius!
Caroline's Cooking says
Thank you, I am definitely enjoying exploring so far! And they work so well in scones - definitely worth trying!
Keeley says
These are so delicious and moist! I'm already making my second batch to share with friends and family. I added chia seeds and cinnamon to my flour mixture, and some honey to my egg mixture. This will definitely be a new go to summer baking recipe. Thank you so much for sharing Caroline!
Caroline's Cooking says
So glad to hear you enjoyed! They're a favorite here, too.
Alan says
What could be used to replace the coconut milk?
Caroline's Cooking says
You could use cream (I'd suggest heavy cream) as in more traditional scones, they will just have less of the coconut flavor (but I assume you are thinking to avoid having coconut at all).
Caroline's Cooking says
Thank you, and indeed great minds! The coconut works so well in there.
Karen says
I love the tropical theme in these scones! How nice to have such gorgeous mangos available in the grocery store! Yes, take advantage!
Caroline's Cooking says
Thanks, I most definitely am 🙂 And thanks, they do help make these truly delicious scones.
Sid says
Love the addition of Mango's in the Scones, will have to try it sometime.
Caroline's Cooking says
It's most definitely worth trying!
Rebekah Hills says
We had the MOST delicious mangos in West Africa - that and gorgeous huge grapefruits. Both are fruits I learned to love during our time living there. I love that you used fresh fruit in these beautiful scones!
Caroline's Cooking says
Those must have been wonderful! I'm sure it was a great experience, as here is proving to be too. And yes, the fresh fruit works wonderfully!
Sue Lau says
The fine points on scones are interesting to read about. Americans don't really have scones except what we appropriate and steal from those across the pond. Our biscuits are usually not sweet at all. Although I admit some fantastic ones are dressed up with sugar and other things. Not so much cream here as buttermilk.
I'd be enjoying those mangos in Melbourne- just for starters. I'd have a hard time getting indoors as I'd be out looking at the different trees, flowers and birds. You'll have to put together a few picnics and make sure you take all of it in!
Caroline's Cooking says
It's interesting the different perspectives on scones/biscuits, I agree! And yes, there is definitely so much to explore here - these scones did indeed make it on a picnic as well already!