Banana Coconut and Dried Mango Scones

These are extraordinary tasty scones with rich tropical flavours.

Ingredients make 15

500 g self raising flour

120 g caster sugar

10 g salt

110 g butter

220 g banana puree

200 g milk

80 g toasted desiccated coconut

130 g finely chopped dried mango

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place flour, sugar and salt in a bowl. Cut butter into small cubes and rub into the flour mix with your hands. In another bowl combine banana puree, milk, coconut and mango, add this mix to the flour and combine with a scraper or hands. Place on a workbench dusted with flour and roll or press out to a thickness of approx 25mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Bake in the oven approx 12 min. dust with icing sugar.

Note: Extra flavours can be added such as toasted nuts and mint leaves.