Mango and Coconut Scones with Mango Compote

Use organic ingredients whenever possible.

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1 3/4 cups, plus 3/4 Tbsp self-raising flour

1 1/2 tsp baking powder

1/4 cup vegan butter

1 3/4 Tbsp caster sugar/superfine sugar

Pinch of salt

1/2 cup desiccated coconut

1 1/4 cups ripe mango, frozen or fresh

Coconut yogurt (to serve with)

1/3 cup, plus 2 Tbsp milk


1 1/4 cups ripe mango

2 tsp caster sugar

1 tsp corn flour

1 Tbsp water/lemon juice


  • Preheat oven to 425 F.
  • Sift flour and baking powder into a bowl and rub in butter with your fingertips until it resembles fine breadcrumbs.
  • Stir in sugar, salt, coconut, and mangoes. Add milk and mix to make a soft dough.
  • Turn onto a floured surface and knead very lightly.
  • Roll dough into two circles and transfer onto a baking tray. Cut each circle into four.
  • Bake in preheated oven for 15-18 minutes until well risen and golden around edges, then leave to cool.
  • Place all compote ingredients in a small saucepan over a low heat. Squash most mangoes with the back of your spoon to release juices and stir until thickened.
  • Serve scones with coconut yogurt and mango compote.

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