Tropical Scones with Passion Fruit Curd
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These soft and fluffy scones made with coconut and fresh mango put a deliciously summery twist on a traditional bake. With a crunchy Demerara sugar topping and a buttery crumb, they’re best served warm with our tangy Passion Fruit Curd and plenty of clotted cream for a burst of tropical flavour.
Ingredients
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125g frozen mango chunks
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280g self-raising flour
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1 tsp baking powder
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90g cold unsalted butter, cubed
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3 level tbsp light brown soft sugar
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30g dessicated coconut
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1 large egg, beaten
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130ml full-fat coconut milk from a can (shake the can first)
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1 tsp vanilla extract
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1 tbsp regular milk to glaze
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8 tsp Demerara sugar for tops and bottoms of scones
To serve
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Tiptree Passion Fruit Curd
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Clotted cream
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Sliced fresh mango
Directions
Preheat the oven to 220°C / 200°C Fan / Gas Mark 7
Cover 2 baking trays with parchment paper.
Dice the frozen mango chunks into small cubes by chopping each chunk into quarters, then tip into a small bowl and put them back in the freezer.
Mix the baking powder into the flour in a large bowl.
Add the butter and rub into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Add the sugar and desiccated coconut and mix to combine.
Whisk the beaten egg into the coconut milk. Add the vanilla extract.
Make a well in the centre of the flour mixture and slowly pour in enough eggy coconut milk, mixing all the time with a blunt cutlery knife, to give a soft but firm dough that isn’t too sticky. You may not need to use all the liquid to get the right consistency. Use your hands to bring the mixture together. If it feels too dry add a splash more coconut milk but note that the mango will release some extra moisture in the oven.
Lightly flour your work surface and tip out the dough. Gently flatten it into a rough rectangle, then scatter the frozen diced mango over the top. Fold the dough over the mango and lightly knead just until the pieces are evenly distributed, handling the dough as little as possible to keep it light and fluffy.
Pat or roll the dough into a circle approximately 2.5cm thick.
Dip a sharp knife into some flour, then cut the dough into 8 equal triangles. Do this by cutting the circle into four equal quarters and cutting each quarter in half again.
Place the scones on the prepared baking trays. Scatter ½ tsp of Demerara sugar under each scone for a crunchy base.
Brush the tops of the scones with milk. Sprinkle ½ tsp Demerara sugar on top of each scone and pat it down gently so that it sticks.
Bake for 12 to 15 minutes until pale golden brown and well risen then leave to cool on a wire rack.
Eat when just warm. Split and serve spread with Tiptree Passion Fruit Curd and clotted cream with some fresh mango on the side.
Additional Information
For coconut lovers, these can also be served with whipped coconut cream. Chill a can of full-fat coconut milk in the fridge for 24 hours. Open the tin and scoop out the hardened coconut cream and place in a chilled mixing bowl. Tip away the coconut water liquid and save to add to your next smoothie. Whip the coconut cream using a hand or stand mixer for 2 minutes until light and fluffy. Add 2 tbsp sieved icing sugar and whip again for another 30 seconds. Serve straight away.
These scones are best eaten fresh but will keep for 2 days in an airtight tin. Reheat them in a warm oven for 5-10 minutes before serving; the fresh mango can release moisture into the scone, and the warming helps to firm them up.
