Mango Colada Scones Recipe
Mango Colada Scones Recipe photo by Taste of Home

Mango Colada Scones Recipe

Publisher Photo
The mango adds a great tropical flavor to scones. I love to serve these for tea or for breakfast.—Cheryl Perry, Hertford, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 10 servings

Ingredients

  • 2-1/2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup thawed non-alcoholic pina colada mix
  • 1 cup chopped peeled mango
  • 3 tablespoons flaked coconut
  • 1/4 cup macadamia nuts, chopped

Nutritional Facts

1 scone equals 240 calories, 12 g fat (5 g saturated fat), 9 mg cholesterol, 421 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine biscuit mix and brown sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pina colada mix just until moistened. Fold in mango.
  2. Turn onto a floured surface; knead 10 times. Pat into a 9-in. x 7-in. rectangle. Cut into 10 rectangles; separate rectangles and place on a greased baking sheet. Melt remaining butter; brush over scones.
  3. Bake at 400° for 12 minutes. Sprinkle with coconut and nuts; bake 2-4 minutes longer or until golden brown. Serve warm. Yield: 10 scones.
Originally published as Mango Colada Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p176

Nutritional Facts

1 scone equals 240 calories, 12 g fat (5 g saturated fat), 9 mg cholesterol, 421 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Jun. 15, 2011

Made these for our high school senior breakfast with orange curd. The grads, parents and staff loved them!

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