Scones are very well loved in this house… And at the office when I take some in. 😉
Because we enjoy eating them so much, I really enjoy coming up with new flavours based on the season we’re in. Not that I wouldn’t eat them all all year around…
This time, I decided on a tropical twist: Mango Coconut. The taste (and smell) of coconut probably is what represents Summer the most to me… They’ll therefore be perfect in the middle of February when I’m longing for the warmer months!
Enjoy them!
Mango Coconut Scones
Ingredients
- 1 chia egg 1 tbsp ground chia with 3 tbsp water
- 3/4 cup oat milk
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/4 cup coconut sugar or brown sugar
- 1/2 tsp salt
- 6 tbsp vegan butter room temperature (not liquid)
- 2 tbsp shredded unsweetened coconut
- 1 tsp cinnamon
- 1/3 cup frozen mangoes
- 1 handful toasted coconut for topping
Instructions
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Preheat oven at 400 degrees F
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Prepare chia egg (by combining 1 tbsp chia along with with 3 tbsp of water). Once well combined, add soy milk to it and set aside
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In a separate bowl, combine all dry ingredients
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Add vegan butter to dry ingredients and combine well with a fork until only a few small bits remain
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Stir the chia mixture once again and add it to the dry ingredients gradually, while stirring. Add shredded coconut and frozen mango and mix with your hands
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On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough, about 1 inch tall
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With a knife, cut the dough in 6 parts and transfer them all to a baking tray lined with parchment paper
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Bake for approximately 22-25 minutes, until golden
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