Matcha Mango Scones Recipe

Name: Matcha Mango Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: Fusion
Ingredients: ¼ c Dried Mango, chopped; 2 Tbsp Rum or Honey Bourbon; 2 c Flour; 3 + 1 Tbsp Sugar, divided; 1 Tbsp Baking Powder; 1 tsp Yu Matcha; 1 tsp Salt; ⅓ c Coconut Oil*; ¼ c Coconut Flakes; 1 Egg, beaten; ⅓ cup + 1 Tbsp Coconut Milk, divided (canned)

Delight your taste buds with the exquisite combination of flavors in Matcha Mango Scones, a perfect fusion of Japanese and tropical influences. These scones feature the earthy, vibrant taste of our premium matcha green tea balanced with the sweet, juicy goodness of fresh mango chunks. Each bite provides a delightful contrast between the delicate, slightly bitter notes of matcha and the succulent sweetness of mango, making these scones a refreshing treat for any time of day.

>>Learn More: A Comprehensive Guide to Matcha

Ideal for breakfast, brunch, or a sophisticated afternoon tea, these Matcha Mango Scones are as versatile as they are delicious. Plus they pack all the health benefits of matcha and can help provide a calm energy boost. They are easy to prepare, making them a great choice for both novice and experienced bakers. The vibrant green hue from the matcha and the bright yellow mango pieces create a visually appealing pastry that’s sure to impress your family and friends.

Matcha Mango Scones

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author:

Kiyomi Koike

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

2100

Dried mango soaked in rum or honey bourbon gives these scones just the right added flavor to make for a delicious addition to any morning breakfast!

Ingredients

¼ c Dried Mango, chopped
2 Tbsp Rum or Honey Bourbon
2 c Flour
3 + 1 Tbsp Sugar, divided
1 Tbsp Baking Powder
1 tsp Yu Matcha
1 tsp Salt
⅓ c Coconut Oil*
¼ c Coconut Flakes
1 Egg, beaten
⅓ cup + 1 Tbsp Coconut Milk, divided (canned)

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Directions

Soak chopped dried mangos in rum or bourbon for about 1 hour.
Mix flour, sugar, baking powder, Yu Matcha powder, and salt. Cut in solid coconut oil to the dry mixture. Stir in coconut flakes.
Beat egg; mix in ⅓ c coconut milk. Add to dry mixture. Stir just until moistened.
Knead until the dough becomes smooth. Fold in soaked chopped mangos. Divide dough in half, make 2 balls.
Pat each ball into a flat round shape ½” thick.
Cut into 6 wedges. (12 wedges total)
Brush tops with the 1 tablespoon coconut milk and sprinkle with sugar.
Bake in 375º F oven for 15 minutes.

Recipe Note

*Note on the Coconut Oil - if your kitchen stays warmer than 72º F, the oil is liquid. Measure the oil and chill in the fridge for half an hour or so, so oil becomes solid.

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