Traveling through the sun-kissed streets of tropical Thailand, I was captivated by the vibrant colors and tantalizing aromas of the local markets. The sweet scent of ripe mangoes mingling with the rich, creamy aroma of coconut drew me closer to a stall bursting with fresh fruits. Inspired by this delightful experience, I decided to create a drop scone that encapsulates the essence of Thailand’s tropical flavors. These Coconut and Mango Drop Scones are soft, fluffy, and perfect for breakfast or as a delightful snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup ripe mango, diced (fresh or frozen)
- 1/2 cup coconut milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Extra shredded coconut for topping (optional)
Instructions
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until well blended, ensuring there are no lumps.
Next, fold in the shredded coconut. This will add a lovely texture and a burst of tropical flavor to your scones.
In another bowl, whisk together the coconut milk, melted butter, egg, and vanilla extract. Make sure these wet ingredients are thoroughly combined, as they will bring moisture and richness to the scone dough.
Pour the wet mixture into the bowl of dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps. The goal is to create a thick batter that holds together.
Add the diced mango to the batter, folding it in gently to distribute the fruit throughout the mixture without breaking it apart too much.
Using a large spoon or an ice cream scoop, drop heaping tablespoons of the batter onto the prepared baking sheet, leaving some space between each scone as they will expand while baking.
If desired, sprinkle a little extra shredded coconut on top of each scone for a lovely, golden finish.
Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
Once baked, remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Coconut and Mango Drop Scones are best enjoyed warm, slathered with a little butter or a dollop of your favorite jam. Each bite bursts with the sweetness of mango and the nuttiness of coconut, transporting your taste buds straight to a tropical paradise. Enjoy this delightful treat as a reminder of the beautiful flavors found in the heart of Thailand!