Coconut mango scones

Ingredients

• 2 cups all purpose flour (plain flour)
• 1/2 tsp salt
• 3 tbsp sugar
• 1 tbsp baking powder
• 6 tbsp unsalted butter (make sure it's cold)
• 2 tbsp desiccated coconut ((shredded))
• 1 egg
• 1/2 cup coconut milk ((full fat, canned not drinking kind))
• 1/2 tsp vanilla extract
• 3/4 cup diced mango (approx, or more/less to taste, in small chunks)
• 1 1/2 tsp granulated sugar (approx, for drizzling under/over scones)

Instructions

1. 1

   Preheat the oven to 400F/200C. Prepare a large baking sheet/tray by lining with parchment of you prefer, or you can use as-is (they may just get slightly browner on the base and stick slightly).

2. 2

   In a large bowl, mix together the flour, salt, sugar and baking powder.

3. 3

   Cut the butter into small chunks and cut it into the flour mixture with a pastry cutter, or grate the butter then mix into the flour. You are looking to make a coarse crumb mixture, not overly-mixed.

4. 4

   Lightly beat the egg and mix with the coconut milk and vanilla. Add these to the flour-butter crumbs, along with the desiccated coconut, and mix through so they are combined but try not to overmix. Don't worry if it's still relatively dry.

5. 5

   Add the mango and fold the mixture together then transfer to a lightly floured surface. Gently flatten the dough slightly with floured hands and cut it into roughly 8 pieces, eg squares or triangles (you can make more for smaller scones - these will be relatively large).

6. 6

   Sprinkle the baking sheet with some granulated sugar then carefully transfer the scones with some space between them (around 1in/2.5cm or more). Sprinkle the top of the scones with a little more sugar then bake for around 18-22 minutes until golden brown.

7. 7

   Transfer the cooked scones to a cooling rack to cool slightly before eating.