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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    10 scones


  • 2-1/2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 3 tablespoons cold butter
  • 1/2 cup thawed nonalcoholic pina colada mix
  • 1 cup chopped peeled mango
  • 3 tablespoons sweetened shredded 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.
Nutrition Facts
1 each: 240 calories, 12g fat (5g saturated fat), 9mg cholesterol, 421mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 3g protein.
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  • skint3
    Jun 15, 2011

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