Happy no-work Monday! Three-day weekends are just the best. The weather has been fully cooperating this Memorial Day weekend in the Bay Area – it has been straight up SUMMERY around here. (And not Bay Area-style gray and gloomy summery either – real, sunny, mid-80’s summery!) I’m feelin’ like this summer is going to be the best ever, so I am ready to bring. It. On.
To celebrate this glorious first weekend of summer, I wanted to whip up something tropical and fruity – something that really makes you feel like you’re on vacation! These coconut mango white chocolate scones seriously fit the bill. I made a few substitutions to these incredible strawberry white chocolate cream scones from a few years back to incorporate some of my favorite ingredients – sweet, juicy mango and nutty toasted coconut! The result was an incredibly decadent, moist scone that is just begging to be eaten straight out of the oven, warm with a side of coffee and a big bowl of summer fruit salad. These were seriously one of the best things I’ve baked in a LONG time, and I can’t imagine a better way to celebrate the beginning of a sure-to-be very exciting summer. Happy Memorial Day!!
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/3 cup granulated sugar
- 1 tsp. vanilla
- 1 1/3 cup, plus 1-2 tbsp. heavy cream
- ¾ cup chopped fresh mango
- 1/3 cup white chocolate chips
- 1/3 cup toasted coconut (see Notes for my usual method)
- In a large mixing bowl, whisk together your dry ingredients (flour, baking powder, salt, and sugar). Add 1 1/3 cups heavy cream to a liquid measuring cup, then add in the vanilla extract and stir to combine. Drizzle the vanilla/cream mixture a little bit at a time over the dry ingredients, stirring every so often to combine as you pour. Next, lightly stir in the mango, toasted coconut, and white chocolate chips. At this point, the dough should be cohesive but a bit craggly. If you feel you need an extra 1-2 tbsp. cream to make the dough come together, add it one tablespoon at a time until the dough comes together.
- Flour a clean cutting board or kitchen counter. Dump out your dough, divide it in half, and press into 2 circles that are about 6 inches wide and ¾-inch tall. Move the dough circles to a baking sheet that has been lined with parchment paper. Cut each circle into 6 triangles, then separate the triangles a bit so that they have room to rise. About an inch on either side of each triangle should be fine.
- At this point, preheat your oven to 425°F. Put the baking sheet of scones in the freezer for the 10-15 minutes it will take your oven to preheat. When your oven is ready, take the scones out and bake for about 14 minutes, until they are started to brown on top and are cooked through in the middle.
- Serve the scones warm. Scones are best eaten the day they are made, but they can be kept in an air-tight container for a few days.
- To toast coconut, preheat your oven to 325 degrees. Line a rimmed baking sheet with parchment paper and top with 1 cup unsweetened shredded coconut. Toast for 3-5 minutes, stirring once, until lightly browned. Reserve remaining toasted coconut for granola, smoothies, or other baked goods!
Looking for more scone recipes?
White Chocolate Strawberry Cream Scones
Dark Chocolate Chip Cream Scones
Pumpkin Scones with Brown Butter Vanilla Glaze
