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Mango Colada Scones

 Mango Colada Scones
The mango adds a great tropical flavor to scones. I love to serve these for tea or for breakfast.—Cheryl Perry, Hertford, North Carolina
10 ServingsPrep: 20 min. Bake: 15 min.


  • 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


  • 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.
  • 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.
  • 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.
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.