Spelt coconut mango scones are tender, wedge-shaped scones made with whole spelt flour, cold butter, shredded coconut, and diced fresh mango folded through the dough.
Spelt gives the crumb a slightly nutty flavor and a softer bite than regular flour, so the scones stay tender instead of dense.
The mango needs to be ripe but firm. If it’s too soft, it turns the dough wet and the scones spread flat instead of rising tall. I toss the mango pieces in a spoonful of flour before folding them in, and that one step keeps the dough from going gluey.
A short 15-minute freeze before baking firms up the butter again, which is what gives these scones their tall, flaky layers.
They work for a weekend breakfast or an afternoon tea tray, and the coconut milk in the dough means you don’t need any dairy milk at all.
Why You’ll Love This Recipe
- Whole spelt flour gives a nutty, tender crumb
- Fresh mango stays in juicy chunks, not mush
- Dough comes together in one bowl, no mixer needed
- Freezer-friendly dough means fresh scones any morning
Ingredient Notes
- Spelt flour: Whole spelt flour gives a nuttier flavor than regular flour and a softer crumb. You can swap in white spelt flour for a lighter texture and color.
- Fresh mango: Use a ripe but firm mango so the chunks hold their shape. Frozen mango works if thawed, patted dry, and tossed in flour first.
- Coconut milk: Full-fat canned coconut milk keeps the dough moist and adds coconut flavor without shredded coconut alone doing all the work.
- Shredded coconut: Unsweetened shredded coconut is best so the scones don’t turn overly sweet. Coconut flakes work for the topping if you want more crunch.
- Cold butter: Keep the butter cold and cubed until the moment you cut it into the flour. Warm butter melts into the dough and flattens the rise.
Golden Coconut Mango Spelt Scones
Description
These scones use whole spelt flour for a nutty crumb and fold in ripe mango chunks with shredded coconut, so each bite stays moist without turning soggy.
Ingredients
Instructions
- Heat the oven to 200 C / 400 F and line a sheet pan with parchment paper.
- Whisk the spelt flour, baking powder, and salt together in a large bowl.
- Cut the cold butter into the flour with a pastry cutter until the pieces are pea-sized.
- Stir in the shredded coconut.
- In a separate bowl, whisk the coconut milk, egg, honey, and vanilla until smooth.
- Toss the diced mango in 1 tbsp of the flour mixture to coat it lightly.
- Pour the wet mixture into the dry ingredients and fold until just combined, no dry streaks left.
- Gently fold in the floured mango pieces, mixing as little as possible.
- Turn the dough onto a floured surface and pat into an 18 cm disc.
- Cut the disc into 8 wedges and space them out on the lined sheet pan.
- Freeze the wedges for 15 minutes to firm the butter back up.
- Brush the tops with a little coconut milk and sprinkle with coconut flakes and turbinado sugar.
- Bake for 18 to 20 minutes until the tops are golden and a toothpick comes out clean.
- Cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 190mg8%
- Potassium 180mg6%
- Total Carbohydrate 29g10%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 4g8%
- Vitamin A 250 IU
- Vitamin C 8 mg
- Calcium 60 mg
- Iron 1.2 mg
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 25 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Dice mango small and even so it spreads through the dough instead of sinking.
- Keep butter cold until the moment you cut it into the flour.
- Freeze shaped wedges for 15 minutes before baking for a taller rise.
- Do not overwork the dough once the wet and dry ingredients meet.
