Coconut and Mango Scones

These scones with superb tropical flavours are excellent anytime of the day.

Ingredients make 15

600 g self raising flour

80 g toasted desiccated coconut

100 g caster sugar

10 g salt

100 g butter

350 g coconut milk

200 g finely chopped dried mango

Method

Preheat oven to 200ºC fan forced (220C normal bake). Place flour, coconut, sugar and salt in a bowl. Cut butter in small cubes and rub into the flour mix with your hands. Combine coconut milk and mango in another bowl. Add this blend to the flour and combine to dough without over mixing. Place the dough on a floured workbench and roll or press out to a thickness of approx 25 mm. Cut scones with a cutter 5 cm. in diameter and place on lightly greased flat baking tray. Bake in the oven approx 12 min. and dust with icing sugar.

Note: Try other dried fruits such as apricots, raisins and pineapple.