During my travels to the sunny shores of the Caribbean, I was captivated by the vibrant flavors of tropical fruits and the warm hospitality of the locals. It was there, amidst the swaying palm trees and the rhythmic sounds of steel drums, that I discovered the delightful combination of coconut and mango. Inspired by these experiences, I created a twist on the classic drop scone, blending the flaky texture of traditional scones with the tropical essence of coconut and the sweet, juicy notes of ripe mango.

These Coconut and Mango Drop Scones are incredibly easy to prepare, making them perfect for a cozy brunch or an afternoon tea. They look stunning with their golden tops and are bursting with flavor that transports you straight to an island paradise.

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
  • 1/2 cup ripe mango, diced
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Stir in the shredded coconut, allowing the mixture to take on that tropical flair.

Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs. The key is to keep the butter cold to ensure the scones turn out light and fluffy.

Gently fold in the diced mango, being careful not to overmix, as we want those lovely pieces of fruit to remain intact.

In a separate bowl, combine the buttermilk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. The dough will be slightly sticky, but that’s perfectly fine!

Using a spoon or an ice cream scoop, drop generous portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Each drop should be about the size of a golf ball.

Brush the tops of the scones with the beaten egg for a beautiful golden finish as they bake.

Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Once baked, remove the scones from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Serve these delightful scones warm or at room temperature, perhaps with a dollop of coconut cream or a drizzle of honey to enhance the tropical experience. Each bite is a little taste of paradise, perfect for sharing with friends and family.

Enjoy your culinary journey to the Caribbean with these Coconut and Mango Drop Scones!