Flaky, buttery scones filled with chunks of sweet mango, toasted flakes of coconut and then covered with a fresh lime glaze...yum! This scone is the perfect springtime addition to your next brunch menu. This recipe would also be a special treat to make for your mom on Mother's Day. I love making scones, and they really require very little time or effort, once you understand how they work. The best part about this recipe, aside from the lime glaze, is that you can make your scone dough ahead of time and freeze it. When you're ready to bake, pull your scones from the freezer, pop them in the oven, and add a few extra minutes to the timer. This means that you can prepare your dough the night, or even days before you are ready to bake the scones.
Making Coconut Mango Scones:
To make this recipe, you will start by peeling and dicing a ripe mango. You'll want to arrange the mango on a plate or cutting board and pop it into the freezer for a solid 30 minutes. It's so much easier to work with frozen mango than it is to work with mushy mango. You'll want to go ahead and toss a stick of butter into the freezer along with the mango.
Next, you'll combine all of your dry ingredients, the flour, sugar, coconut flakes, lime zest, baking soda and salt in a large mixing bowl and toss gently to combine. Once the mango is frozen, you will grate the frozen butter directly into the dry ingredients and use a pastry cutter or fork to work the butter into the flour mixture. In a small mixing bowl, you'll whisk together the egg, heavy cream and vanilla. Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the frozen mango to the dough. Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mango. Do this 2-3 times to be sure that the mango is evenly distributed throughout the dough. Also be careful not to overwork the dough here. It will be a bit crumbly which is exactly what you want. Form the dough into a 10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
Baking or Freezing Coconut Mango Scones:
If you are baking right away, place scones into the freezer for 15-20 minutes before preheating the oven to 400°. Brush scones with heavy cream and bake for 20-22 minutes or until golden brown. While the scones are baking, make the lime glaze.
If you are freezing the dough, move the triangles to a gallon sized freezer bag and store in the freezer for up to 4 months. To bake from frozen, simply place in the 400° oven and bake for about 22 minutes. You may need to bake a few minutes longer, just keep a close eye on them. Check out our complete guide to freezing scones to learn more about freezing your scones.
Making the Lime Glaze:
For the glaze you will combine the fresh lime juice with confectioner's sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
Other delicious scone recipes
- Raspberry Lemonade Scones
- Ginger Cranberry Scones
- Almond Peach Scones
- Pineapple Coconut Scones with Brown Sugar Glaze
I hope that you love this newest scone recipe! Be sure to check out our other scone recipes too! Happy Spring!
xo
Amanda
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
Coconut Mango Scones with Lime Glaze
Ingredients
For the Scones
- 2 cups + 2 tablespoons (260g) cake flour you can also use all-purpose flour here
- ½ cup unsweetened coconut flakes
- ½ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- zest of 1 lime
- ½ cup butter, frozen
- ½ cup + 1 tablespoon heavy cream
- 1 large egg
- 1 teaspoon vanilla
- 1 cup diced mango, frozen
For the Glaze and Garnish
- 1 ½ tablespoons freshly squeezed lime juice juice of one lime
- 1 ¼ cups confectioner's sugar
- ¼ cup coconut flakes, lightly toasted
Instructions
For the Scones
- Peel and dice one large mango (about 1 cup). Freeze on a sheet pan in a single layer for 25-30 minutes along with the ½ cup of butter.
- In a large bowl, mix together the flour, coconut flakes, sugar, lime zest, baking powder and salt. Grate your frozen stick of butter directly into the dry ingredients. Use a pastry cutter or two forks to gently work the butter into the flour mixture. Return this bowl to the freezer while you mix up the liquid ingredients. In a small mixing bowl, combine the heavy cream, egg, and vanilla. Whisk until well combined. Drizzle this mixture over the dry ingredients and mix until all of the dough appears to be wet. You may need to add an additional tablespoon or two of heavy cream. Gently fold in the frozen mangos.
- On a floured surface, form the dough into a 10 inch circle. Using a sharp knife, or a bench knife, cut the circle into 8 equal triangles. Arrange scones on the prepared baking sheet and freeze for at least 15 minutes. Preheat oven to 400°.
- Brush frozen scones with heavy cream and bake for 18 -20 minutes at 400° on a half sheet pan lined with parchment paper or a silicone baking mat.
For the Glaze and Garnish
- While the scones are freezing, toast the coconut for the garnish.Preheat oven to 300°. Toast coconut flakes on a sheet pan in a single layer for 1-2 minutes. Watch carefully! Remove from the oven and allow to cool.
- In a small mixing bowl, combine confectioner's sugar and lime juice. Whisk until smooth.
- Once the scones have finished baking, remove from the oven and drizzle lime glaze over each scone. Garnish with toasted coconut and enjoy!
Nutrition
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
AFFILIATE DISCRETION:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers. I only link to products that I use, love, and think you may like as well.
Deb says
Hi Amanda,
This was the first time I’ve ever made scones and they were delicious!!! Your recipe is very easy to follow, I made the necessary high altitude adjustments and they turned out perfectly!
I am curious though if different fruit can be used with this same recipe? We live in a rural area and our store doesn’t always have mangoes.
Thank you for your great recipe and for your help!
Deb
Amanda Smallwood says
Hi Deb!
Thanks so much for your feedback. I’m so happy to hear thst your scones came out delicious!
Yes!! You really can put just about any fruit (or mix-in) in your scones. Below is a link to our scones collection where you can check out all of our difference scone combinations. We also have our Big Fluffy Scones recipe that you can use as a base and customize any way you would like.
xo Amanda
https://mapleandthyme.com/category/scones/
Michael W says
Can I use dried mangos?
Amanda Smallwood says
Hi Michael! I’ve never tried it making the scones with dried mango but you can try it! They might be more tough and chewy than fresh mango but could be delicious. Let me know if you try it! - Amanda
Roni says
These are amazing….although I’m buying a butter shredder lol!
Amanda Smallwood says
OMG yes! A butter shredder will make your like so much easier. So glad that your scones came out delicious!
xo
Amanda
Patsy says
Made the mango coconut scones today. Came out great delicious
Maple and Thyme says
So glad to hear that they came out yummy!!!
Katharine Granger says
These are utterly delicious. I did substitute Splenda for the sugar and whole wheat flour for half of the all purpose (New Year’s healthy eating resolutions) and skipped the glaze, but still the taste and texture were wonderful. Thanks for sharing this!
Maple and Thyme says
Yay! I’m so glad that they came out yummy for you and that you were able to make them work for your healthy eating resolution! I love it!!!
Lynda Gardocki says
Had a tree full of mangoes so I made these delicious scones. Great recipe, I have a tiny scone pan, so I baked my scones in that, they came out perfect. Thanks for the great recipe!
Maple and Thyme says
You have a mango tree?!?! I’m so jealous!!! So glad your scones came out yummy! Thanks so much for letting me know!!!
xo
Amanda
Amanda says
These scones are AMAZING. I made these last night and they turned out so well. The flavor of the coconut, mango, and lime all together is a tropical flavor explosion and they have a traditional scone texture. The recipe is really easy to follow, and Amanda’s tips of freezing the cubed mango, grating the butter, and chilling the dough really help make sure the dough is manageable and easy to make. When I got home from work today all but one of them were gone. I will definitely be making these again.
Maple and Thyme says
Thanks so much for the thoughtful feedback Amanda! I love hearing about how the recipe came out for you. Your comments help me to create and write better recipes for you!! So glad that you enjoyed the scones and love that you ate them all up!!!
Time to make another batch! ?