Coconut Mango and Mint Scones

Copha is solidified coconut oil made in blocks available in Australia and is in reality hydrogenated coconut butter.  If Copha or similar products is unavailable use unsalted butter or white vegetable shortening.

Ingredients make 12

450 g self raising flour

35 g toasted desiccated coconut

7 g salt

75 g caster sugar

75 g copha

375 g coconut cream

75 g finely chopped dried mango

¼ finely chopped mint (15g)

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place flour, coconut, sugar and salt in a bowl. Shred copha and rub into the flour mix with your hands. In another bowl combine coconut cream, mint 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: For topping spray the top with water, egg, milk or a mixture and drizzle with desiccated coconut.