Tuesday, February 26, 2013

coconut mango scones

For sure this is the best scone I've ever had. My friend Angeli took these to Gourmet Club today.  She altered a recipe she found online and hit the nail on the head.  Not dry and lacking in flavor, these are quite the opposite.  YUM!

coconut mango scones (my friend Angeli adapted the recipe from Baking Bites)
2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
6 ounces butter, frozen
1/2 cup sweetened shredded cocont
1/2 cup dried mango, diced
1/3 cup plus up to 1/2 cup milk (lite canned is fine)

At least an hour before baking, dice mango and cover with coconut milk (about 1/3 cup) to soften.  Preheat oven to 400.  Line baking sheet with parchment paper or silicone mat.  Whisk together first 5 ingredients, then grate frozen butter and stir in.  Use finger, if desired, to rub butter into flour until it resembles coarse crumbs.  Stir in coconut then mango pieces. (Leave a tablespoon of the coconut milk in the bowl and whisk in 1/2 cup powdered sugar for a glaze if desired.)
Adding a few tablespoons at a time, stir in coconut milk until a rough ball forms.  Knead a few times util smooth. (Angeli's dough was pretty wet.)
Pat dough into a 1/2-inch deep circle on prepared baking sheet.  Sprinkle with sugar and cut into eighths.
Separate pieces and bake for 15 minutes until they start to turn brown.
Cool on wire racks.  If desired, drizzle on glaze while warm.  (Angeli added 1/8 teaspoon cardamom to the glaze.)

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