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They taste best after several hours—bake them in the evening and enjoy the next morning!

Ingredients

  • ¼ c chopped dried mango
  • 2 Tbsp. Rum or Honey Bourbon
  • 2 c Flour
  • 3 Tbsp. Sugar
  • 1 Tbsp. Baking powder
  • 1 tsp. Edible Green® green tea powder
  • 1 tsp. Salt
  • 1/3 c Coconut oil (if your kitchen stays warmer than 72º F, the oil is liquid. Measure the oil and chill in the fridge for half an hour or so, so oil becomes solid.)
  • ¼ c Coconut flakes
  • 1 beaten Egg
  • 1/3 c Coconut milk (canned)
  • 1 Tbsp. Coconut milk
  • 1 Tbsp. Sugar

Directions

  1. Soak chopped dried mangos in rum or bourbon for about 1 hour.
  2. Mix flour, sugar, baking powder, Edible Green® green tea powder, and salt. Cut in solid coconut oil to the dry mixture. Stir in coconut flakes.
  3. Beat egg; mix in 1/3 c coconut milk. Add to dry mixture. Stir just until moistened.
  4. Knead until the dough becomes smooth. Fold in soaked chopped mangos.  Divide dough in half, make 2 balls.
  5. Pat each ball into a flat round shape 1/2” thick.
  6. Cut into 6 wedges. (12 wedges total)
  7. Brush tops with coconut milk and sprinkle with sugar.
  8. Bake in 375º F oven for 15 minutes.

Yield: 12

matcha mango scones

Matcha Mango Scones

Dried mango soaked in rum or honey bourbon gives these scones just the right added flavor to make for a delicious addition to any morning breakfast!
Course Breakfast
Cuisine Fusion
Servings 12 Servings

Ingredients
  

  • ¼ cup Dried Mango, chopped
  • 2 tbsp Rum or Honey Bourbon
  • 2 cups Flour
  • 3 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Edible Green Tea Powder
  • 1 tsp Salt
  • cup Coconut Oil (if your kitchen stays warmer than 72º F, the oil is liquid. Measure the oil and chill in the fridge for half an hour or so, so oil becomes solid.)
  • ¼ cup Coconut Flakes
  • 1 Egg, beaten
  • cup +1 tbsp Coconut Milk, divided (canned)
  • 1 tbsp Sugar

Instructions
 

  • Soak chopped dried mangos in rum or bourbon for about 1 hour.
  • Mix flour, sugar, baking powder, Edible Green® green tea powder, and salt. Cut in solid coconut oil to the dry mixture. Stir in coconut flakes.
  • Beat egg; mix in 1/3 c coconut milk. Add to dry mixture. Stir just until moistened.
  • Knead until the dough becomes smooth. Fold in soaked chopped mangos.  Divide dough in half, make 2 balls.
  • Pat each ball into a flat round shape 1/2” thick.
  • Cut into 6 wedges. (12 wedges total)
  • Brush tops with the 1 tablespoon coconut milk and sprinkle with sugar.
  • Bake in 375º F oven for 15 minutes.
Keyword Edible Green Tea Powder, Mango, Scones
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