Mango and Coconut Scones with Mango Compote

Mango and Coconut Scones with Mango Compote



  • 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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