Lime Glazed Mango Toasted Coconut Scones

Overhead photo of a mango scone on a pink plate with a slice of lime

5 from 3 votes

Lime Glazed Mango Toasted Coconut Scones

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!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Snack

Cuisine: English

Keyword: glaze, lime, mango, scones, toasted coconut

Servings: scones

Calories: 434kcal

Author: MaryAnn Dwyer

Ingredients

Scones

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

Lime Glaze

2/3 cup confectioners' sugar
1 Tbsp. fresh lime juice
1 Tbsp. milk

Instructions

Scones

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.

Lime Glaze

Combine all glaze ingredients in a small bowl and whisk until smooth. Drizzle cooled scones on rack with parchment underneath with glaze.

Notes

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.

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