Coconut Mango Scones

• Scones
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• zest of 2 limes
• 1/2 teaspoon salt
• 1/5 ounce bag freeze dried mango, crushed into tiny bits with a rolling pin
• 3/4 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• For Glaze
• 1/2 cup powdered sugar sifted
• 1 teaspoon lime zest
• 1.5 teaspoons lime juice
• 2 tablespoons full fat coconut milk
• 2-3 drops pure coconut extract
• 3 tablespoons reserved toasted coconut

1. Preheat oven to 400u0b0F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, lime zest, salt, 1/2 cup of toasted coconut, and mango. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps.
3. In a small bowl, whisk together coconut milk, lime juice, coconut extract, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula until dough begins to form. Don't over mix.
4. Transfer dough to a floured countertop and knead the dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles.
5. Place scones on prepared baking sheet.
6. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
7. While the scones are cooling, make the glaze. Whisk together powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with reserved toasted coconut.

scones, flour, baking powder, sugar, salt, mango, coconut extract, vanilla, powdered sugar, lime zest, lime juice, full fat coconut milk, coconut, coconut

Taken from food52.com/recipes/70718-coconut-mango-scones (may not work)