Mango Coconut Lime Scones

 A very Summery combination with sweetened mango, shredded coconut and tangy lime in a buttery scone.

Since I've started my blog, I've wanted to create a recipe that has mango in it because it is one of my favorite fruits and fruit juices.

I want to do this combination because it is sweet and refreshing to cool you down because of the heat. Where I live for the last month the highs have been in the 80's to mid 90's with 1000% percent humidity.

Also my niece and nephews are ending their school year today, when I put up this post, and I wanted to create a treat that I know that they will like because they love mango, lime and coconut.

In my previous post of scones, Meyer Lemon Cranberry and Milk Chocolate & Orange Scones, I shaped them in the nontraditional way. This time I did more of the traditional in the shape to look like a biscuit.

Recipes you may like:
Meyer Lemon Cranberry Scones
Cranberry Orange Muffies
Milk Chocolate & Orange Scones

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Mango Coconut Lime Scones

Time
Prep: 20 minutes
Chilling: 30 minutes
Baking: 25 to 30 minutes

Ingredients

Mango Coconut Lime Scones
3 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, frozen
3/4 cup Granulated Sugar
1 large egg
1/4 cup Heavy Cream or Buttermilk plus 2 Tablespoons Milk or Heavy cream for brushing
1 teaspoon Fine Sea Salt
1 Tablespoon Pure Vanilla Extract
2 teaspoons Baking Powder
1 Tablespoon Lime Zest,  3 to 4 Limes
1 Tablespoon Lime Juice,  2 to 3 Limes
1 1/2 cups Sweetened Shredded Coconut, divided
1 cup Sweetened Mango, canned or dried if canned drain most of the syrup

Lime Glaze
1 cup Confectioners' Sugar
1 teaspoon Lime Zest, 1 to 2 Limes
1 Tablespoon Lime Juice,  2 to 3 Limes
3 Tablespoons Milk or Cream

1. Freeze butter for 2 to 3 hours or until frozen solid. You want really cold butter.
2. In a large bowl, combine flour, sugar, fine sea salt and baking powder. Grate in frozen butter and gently toss in the flour mixture until the butter is well incorporated. Zest limes into the flour mixtures.
3. In a small bowl or measuring cup, whisk together heavy cream or buttermilk, egg, lime juice and vanilla extract. Add mango and shredded coconut and toss. At a two tablespoons at a time, gently work the dough with yours until the dough is slightly sticky. If you are using canned or fresh it will be a stickier dough, just add a little flour and it should help that out.
4. Cover dough and let chill for 30 minutes.
5. Preheat oven to 350 degrees  and cover a cookie sheet with parchment paper. Scoop dough out using a 1/4 to 1/2 measuring cup, depending on the size that you want, drop onto prepared cookie sheet. Brush the top of the scones with the 2 tablespoons of milk or cream and sprinkle on more shredded coconut, if you like. Bake for 25 to 30 minutes or until lightly golden brown.
6. Let scones on the pan for 10 to 15 minutes then transfer to a wired rack to cool completely. While the scones are cooling whisk together the lime glaze until thick.  Once the scones are cooled drizzle glaze and let set to 20 to 30 minutes.

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