These Lime Glazed Mango Toasted Coconut Scones bring a deliciously tropical flavor to your classic scone. They have double the coconut flavor, juicy chunks of fresh mango and a lime glaze that’ll tickle your taste buds!
Tropically Delicious Lime Glazed Mango Toasted Coconut Scones
It’s been a hot minute since I posted a new scone recipe hasn’t it?
These scones bring a deliciously tropical flavor to your classic scone recipe. Double the coconut flavor with toasted shredded coconut and coconut extract along with juicy chunks of fresh mango and then topped with a sweet, tart lime glaze make for a scone that’ll take you straight to the tropics!
I actually made these a few months back, but we were all caught up with the holidays and Christmas cookies, so I kinda thought I’d wait for for February/March to share. You know, when we’re all longing for a tropical vacation.
I know Mother Nature has been teasing us lately…freezing one day, then 60 degrees the next. I thought a scone recipe with a tropical vibe may bring memories of the warmer weather of months past.
Lime Glazed Mango Toasted Coconut Scone Ingredients
- shredded unsweetened coconut
- all-purpose flour
- granulated sugar
- baking powder
- unsalted butter
- heavy cream
- coconut extract
- vanilla extract
Lime Glaze Ingredients
- confectioners’ sugar
- freshly squeezed lime juice
If you’re new to making and enjoying scones, just follow the tips in the cook’s notes below and I guarantee you’ll become a fan. They literally take minutes to whip up and less than 20 minutes to bake. They’re such a treat for breakfast or as a mid-afternoon snack.
They’re flaky with just the right amount of sweetness and they pair perfectly with your morning cup of tea or coffee. Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Lime Glazed Mango Toasted Coconut Scones
As mentioned above, these scones have double the coconut flavor…toasted unsweetened coconut and coconut extract.
The lime glaze is optional, but highly recommended. It goes perfectly with the mango and coconut flavors.
It’s very important to keep the dough super cold so you get the flakiest scones possible. That’s why I use frozen butter that I shred for the dough. I also chill the scones in the freezer for 15 minutes before baking.
More Delicious Scone Recipes to Enjoy
- 1/2 cup unsweetened shredded coconut, I use Bob's Red Mill
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (one stick) unsalted butter, frozen and shredded
- 1/2 cup heavy cream, plus a bit more for brushing the top of the scones before baking
- 1 large egg
- 1/2 tsp. coconut extract
- 1/2 tsp. vanilla extract
- 3/4 cup fresh mango, chopped into small pieces
- 2/3 cup confectioners' sugar
- 1 Tbsp. fresh lime juice
- 1 Tbsp. milk
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Add the unsweetened shredded coconut to the tray and bake for 5-6 minutes until lightly browned. Watch carefully because it can go from lightly browned to burnt rather quickly. Remove from the oven. Let cool and then pour into a bowl, leaving the parchment on the baking sheet. Raise the oven temp to 400 degrees.
- Place the flour, sugar, baking powder and salt in a large bowl. Whisk together. Add the butter and cut in with two forks or a pastry cutter until mixture resembles pea-sized crumbs.
- In a small bowl, whisk together heavy cream, egg, coconut and vanilla extracts. Add to dry mixture along with the toasted coconut and mango pieces. Mix until dough forms a thick clump.
- On a lightly floured surface, pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place tray in freezer for 15 minutes.
- Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack with parchment paper under the rack before drizzling with lime glaze. Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.
- Combine all glaze ingredients in a small bowl and whisk until smooth. Drizzle cooled scones on rack with parchment underneath with glaze.