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Last Updated on December 6, 2020

mango scones

On my weekly jaunt to the grocery store, I spied that organic mangos were on sale so I scooped up two to play with in the kitchen.  I imagined every dessert on my paleo recipe wish list and ended up deciding to go with the simple scone but with a kick and created a mango scone with mango butter.

When you combine mangoes and cinnamon you get a lot of love in the kitchen.  First, before you buy your mangoes make sure they’re not stringy.  Ask a store clerk if they are smooth fleshed or fibrous and if they don’t know, have them cut one to check.  You don’t want to deal with that mess in a recipe.   Two, make sure the mangoes are ripe.  If they don’t have a nice sugary scent you’ll want to hold off on using them as I try  to minimize the amount of honey in the recipe.  Third, you’re going to cook these on parchment paper or a Silpat. If you don’t have one of these babies your missing an important tool in your gluten-free/grain-free kitchen.

You can take this recipe and make it into a cookie versus a scone.  It’s a bit simpler as you don’t have to deal with making sure the centers cook properly.

The Mango Butter is straight up deliciousness.  If I was back in my big girl days I would make a vat of the mango butter and eat it with Vanilla Ice Cream Every Day.  You may want to make extra because it’s that good.

I love these with some butter and large spoonful of mango butter.  I hope that you enjoy them.

paleo mango scones

 

Paleo Mango Scones and Mango Butter
Yield: 10

Paleo Mango Scones and Mango Butter

Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes

Ingredients

Mango Butter

  • 2 ripe mangos
  • 1/3 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon power
  • 1/8 teaspoon cardamom
  • 1 Tablespoon honey

Scone

  • 1 cup of Mango Butter
  • 1/2 cup Coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 1 egg yolk
  • 1 egg white
  • 1 Tablespoon honey
  • 1/2 cup coconut cream
  • 1/4 teaspoon ground cinnamon power
  • 1/8 teaspoon cardamom

Instructions

  1. To make the mango butter place the mango flesh, water, vanilla, honey, cinnamon and cardamom in a medium pan on low heat. Cook the ingredients on low for 1 hour uncovered. Remove from heat and allow to cool.
  2. To make the scones combine the dry ingredients in a bowl and mix thoroughly.
  3. In a separate bowl combine the coconut cream, mango butter, honey, 1 egg and 1 egg yolk.
  4. Fold the wet ingredients into the dry ingredients and your mixture should be pretty firm.
  5. You can either drop the scones on a Parchment paper or a Silpat sheet or take a cookie mold and spoon the mixture into the mold and remove. If you go with the cookie mold, don't let it sit in the mold too long or it will be difficult to remove. Also, don't make them taller than 1/2" or they will not cook in the center.
  6. Brush the top of your scones with egg white and bake for 30 - 35 minutes at 350 degrees or until the tops are golden brown.

Did you make this recipe?

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35 Comments

    1. Thanks Alex! It was fun to make. Thankfully my husband devoured most of them because, seriously the mango butter is amazing and the scone is the perfect complement.

  1. YUM YUM! I’m still doing Phase 3 of HCG so honey is out and mangos are a “caution food” due to high sugar content. That doesn’t mean I won’t be bookmarking these to get down on in a few weeks. YUM!

  2. Paleo was too strict for me, but I do try to stick to mostly whole grains, lean meats and lots of veggies.

    This looks good though, and I am trying to expand my gluten-free baking horizons. Pinned it for future reference.

  3. Hello! I’m new at all of this and am trying out your delicious looking recipe. Can you tell me what the consitency of the mango butter should be? Should there be chunks of mango or should it be smooth??? Thank you!!!

  4. The ratio of wet ingredients to dry ingredients looks incredibly lop-sided. Yet the mixture prior to baking will be firm? How can this be?

    1. HUn, honestly, I’m not sure. Coconut flour is not the best flour, in my experience, to use in a vegan baked good. Tapioca flour is amazing and almond flour would work well. That, of course, changes the entire recipe. Sorry hun!

  5. I wonder if I should have left the lid off the simmering mango to reduce it. My batter was not thick.

  6. If you want vegan, go to a local food co-op or whole foods or something along those lines and ask for the vegan eggs and supplement the honey with something else like coconut palm sugar or something. See if that works? Those are the only two non vegan ingredients in the recipe, if you’re the kind of vegan that doesn’t do honey because bees make it. Hopefully you’ve figured something out by now or hope this helps if you havent!

  7. I currently have a ton of garden mangoes and ran across this recipe which looks fantastic! They are a bit smaller than store-bought and I’m not sure of what quantity to use. Can you update the recipe to state how many oz or grams of mango flesh should be added? Thanks!!