Mango and Coconut Scones with Mango Compote
Mango and Coconut Scones with Mango Compote
Ingredients
Scones:
- 1 3/4 cups plus 3/4 Tbsp self-raising flour
- 1 1/2 tsp baking powder
- 1/4 cup vegan butter
- 1 3/4 Tbsp caster sugar/superfine sugar
- Pinch of salt
- 1/2 cup desiccated coconut
- 1 1/4 cups ripe mango frozen or fresh
- Coconut yogurt to serve with
- 1/3 cup plus 2 Tbsp milk
Compote:
- 1 1/4 cups ripe mango
- 2 tsp caster sugar
- 1 tsp corn flour
- 1 Tbsp water/lemon juice
Instructions
- Preheat oven to 425 F.
- Sift flour and baking powder into a bowl and rub in butter with your fingertips until it resembles fine breadcrumbs.
- Stir in sugar, salt, coconut, and mangoes. Add milk and mix to make a soft dough.
- Turn onto a floured surface and knead very lightly.
- Roll dough into two circles and transfer onto a baking tray. Cut each circle into four.
- Bake in preheated oven for 15-18 minutes until well risen and golden around edges, then leave to cool.
- Place all compote ingredients in a small saucepan over a low heat. Squash most mangoes with the back of your spoon to release juices and stir until thickened.
- Serve scones with coconut yogurt and mango compote.
Tried this recipe?Let us know how it was!
Dr. Partha Nandi
Dr. Partha Nandi M.C. F.A.C.P. is a full-time, practicing gastroenterologist and internal medicine physician and the Chief Health Editor at WXYZ ABC Detroit.
