Golden Coconut Mango Spelt Scones

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

Hands folding fresh diced mango into spelt scone dough with shredded coconut in a glass mixing bowl

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.

Split open coconut mango spelt scone with melting butter served beside tea on a linen-lined table

Prep Time 20 mins

Cook Time 20 mins

Rest Time 15 mins

Total Time 55 mins

Cooking Method: Oven

Cuisine: British

Courses: Brunch

Difficulty: Easy

Cooking Temp: 200 C

Servings: 8

Estimated Cost: 1.10

Calories: 230

Best Season: Summer

Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian

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

300 g whole spelt flour
2.5 tsp baking powder
1/4 tsp salt
85 g cold unsalted butter, cubed
40 g unsweetened shredded coconut
150 g fresh mango, diced small (about 1 medium mango)
120 ml full-fat coconut milk (plus extra for brushing)
1 egg (large)
3 tbsp honey or light brown sugar
1 tsp vanilla extract
2 tbsp coconut flakes, for topping
1 tbsp turbinado sugar, for topping

Instructions

1
Heat the oven to 200 C / 400 F and line a sheet pan with parchment paper.
2
Whisk the spelt flour, baking powder, and salt together in a large bowl.
3
Cut the cold butter into the flour with a pastry cutter until the pieces are pea-sized.
4
Stir in the shredded coconut.
5
In a separate bowl, whisk the coconut milk, egg, honey, and vanilla until smooth.
6
Toss the diced mango in 1 tbsp of the flour mixture to coat it lightly.
7
Pour the wet mixture into the dry ingredients and fold until just combined, no dry streaks left.
8
Gently fold in the floured mango pieces, mixing as little as possible.
9
Turn the dough onto a floured surface and pat into an 18 cm disc.
10
Cut the disc into 8 wedges and space them out on the lined sheet pan.
11
Freeze the wedges for 15 minutes to firm the butter back up.
12
Brush the tops with a little coconut milk and sprinkle with coconut flakes and turbinado sugar.
13
Bake for 18 to 20 minutes until the tops are golden and a toothpick comes out clean.
14
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.

Keywords: spelt coconut mango scones, mango scones, spelt scones recipe, coconut mango scones

Equipment

mixing bowls
pastry cutter or box grater
sheet pan
bench scraper
wire rack

Tips

Toss the diced mango in a spoonful of flour before folding it in to stop the dough from turning wet.
Cut the butter into the flour until the pieces are pea-sized, not fully blended, for a flaky layered texture.
Freeze the shaped dough wedges for 15 minutes before baking to firm up the butter again.
Bake on the middle rack so the bottoms brown evenly without the tops burning first.
Cut the mango into small, even 1 cm pieces so they distribute through the dough instead of sinking to the bottom.

Variations

Swap the mango for diced pineapple and add a pinch of ginger for a different tropical scone.
Add 1 tablespoon of lime zest to the dry ingredients for a brighter, citrus-forward flavor.
Drizzle with a coconut milk and powdered sugar glaze once cooled for a sweeter, bakery-style finish.

Storage and Reheating

Store baked scones in an airtight container at room temperature for up to 2 days. After that, move them to the fridge, where they keep well for up to 5 days.

To reheat, warm scones in a 160 C / 320 F oven for 6 to 8 minutes until the tops feel warm and the bottoms crisp back up.

To freeze, wrap cooled baked scones individually in plastic wrap and freeze for up to 2 months. Reheat straight from frozen at 170 C / 340 F for 12 to 15 minutes.

Serving Suggestions

Serve these scones warm with a smear of salted butter or a spoonful of coconut yogurt on the side. The warmth brings out the mango's sweetness.

For a brunch spread, pair them with a fruit salad, iced coffee, or a pot of black tea. They also hold up well next to eggs if you want something savory on the same plate.

A light drizzle of lime glaze or a dusting of powdered sugar works if you're serving these for a gathering rather than a weekday breakfast.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-coconut-mango-scones/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!