This recipe is based on the scone framework from Vegan with a Vengeance, but it's been much adapted. It's also imperative that one uses frozen mango chunks. I spent the better part of a week calibrating the moisture content so these were 'rounds' and not puddles of scone dough. Ripe, juicy, fresh mangoes will likely crash and burn the recipe, unless one carefully adjusts the other liquid levels.
3 cups of bread flour (please, do not use pastry flour)
1/2 cup sugar
1/2 cup shredded coconut
2 tablespoons baking powder
1/4 teaspoon salt
1/3 cup canola oil (probably would be delicious with coconut oil)
3/4 cup soy milk (or other non-dairy milk)
1 teaspoon coconut extract
1/3 cup coconut for sprinkling/decoration
10 ounces frozen mango chunks, defrosted a bit, then pulsed into smaller pieces in a food processor or coarsely chopped by hand.
Line a baking sheet with parchment paper, or grease with non-stick spray. Preheat oven to 350, convection, or 375, standard. Whisk together the dry ingredients (flour, sugar, 1/2 cup of coconut, baking powder, salt). Add the wet ingredients and mix with a spatula until the dough just holds together. Scoop with a 4 ounce scoop, or shape into balls or triangles, whatever scone shape preference is preferred, and dust with 1/3 cup coconut. Makes 7 scones. Bake 18 minutes at 350 (convection) or 375 (standard), or until scone is a light golden brown.