Coconut Ginger Beer and Dried Mango Scones

These tropical flavoured scones are superb for morning tea.

Ingredients make 15

600 g self raising flour

100 g caster sugar

10 g salt

270 g coconut cream

200 g ginger beer

100 g finely chopped dried mango

50 g toasted shredded coconut

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Combine flour, sugar and salt in a large bowl. Place coconut cream, ginger beer, mango and coconut in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and roll dough to a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured or greased tray. Bake for approx. 12 minutes. Dust with icing sugar.

Note: Try adding ½ tsp ground ginger for extra punch.