Tropical Paradise Scones

“After I tried my first scone recipe, I was hooked!” says Gillian.  “Now, I make two kinds of scones every Saturday morning and give them to people I bump into.”  This recipe has macadamia nuts with tropical coconut, lime and mango.

Gillian Ice                                                                                                      Albany, Ohio

Tropical Paradise Scones Recipe

Tropical Paradise Scones

2 ½ cups flour

½ cup packed light brown sugar

1 Tbsp. baking powder

1 tsp. ground ginger

½ cup butter, chilled, cut up

¾ cup chopped mango

¾ cup dry-roasted macadamia nuts, chopped

2 Tbsp. grated lime peel

¾ cup plus 1 Tbsp. coconut milk

2 Tbsp. raw sugar*

 

Heat oven to 400 F.  Whisk flour, brown sugar, baking powder and ginger in large bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces.  Stir in mango, macadamia nuts and lime peel.  With fork, stir in ¾ cup of coconut milk until combined.

On lightly floured surface, divide dough in half.  Shape into 2 (6 inch) rounds, 1 inch thick; place on parchment paper-lined baking sheet.  With large knife, cut each round into 6 wedges; separate slightly.  Brush tops with remaining 1 tablespoon coconut milk; generously sprinkle with raw sugar.

Bake 18 to 20 minutes until lightly browned and toothpick inserted in center comes out clean.  Cool on wire rack 10 minutes to serve warm, or cool completely.

TIP:  Also known as turbinado or Demerara sugar, its large pale brown crystals have a mild molasses flavor.  If unavailable, substitute granulated sugar.

(Recipe for Tropical Paradise Scones was in Cooking Club magazine, Spring 2013)