Sunday, March 30, 2014

Mango Coconut Scones {Vegan}

Mango Coconut Scones {Vegan}

I swear I am *this close* to finishing my edit of the Thailand photos, and I will be sharing my favorite Thai recipes I learned there very, very soon! But until then, I have a little Thai-inspired pastry to share with all of you. One of my favorite things I had while I was there was a tall, sweaty glass of fresh-squeezed mango juice mixed with coconut milk. It was incredibly refreshing and rich at the same time, so I wanted to try and recreate that flavor combination elsewhere, and decided to do so in scone-form. They've always been my favorite pastry for a few reasons. 1) They're dense as hell (love that crumbly, thick texture) 2) They are versatile. (Want a sweet scone? Add fruit and sugar. Want a savory scone? Add cheese and herbs.) And 3) They are stupidly easy to make (mix everything together, smash it into a rough circle, cut into slices with pizza cutter, bake and serve!)

Mango Coconut Scones {Vegan} | Adventures in Cooking

When I've had scones at restaurants or coffee shops, they've always been dry, hard, and generally brick-like, which is unfortunate because I feel like their poor commercial preparation has discolored most people's view of them. Whenever I tell people that scones are my favorite pastry, they usually wrinkle their brow and tilt their head a bit in response, as if to say "Scones? Reallllly?" But I swear, if you try these guys I will make you a scone convert, because they are the richest, moistest, densest, fruitiest little things around. And even more wonderfully, they are 100% vegan.

Mango | Adventures in Cooking

I chopped up fresh mango pieces and incorporated a bit of that into the dough towards the end, and I used coconut oil in the dough and coconut milk for the glaze. And of course, I toasted a little shredded coconut and sprinkled it on top for a bit of a textural garnish. The result was a flavorful, flakey pastry that had a tropical-yet-comforting flavor, rich with coconut cream and sweetness. It brought back a lot of memories from the trip, which made me scroll back through all the photos I'd taken, and I've shared some of my favorite Thailand instagrams below. I will have the actual post with all the details about where we went, the places we stayed and, most importantly, what we ate, in a couple weeks (I swear!), but these will give you a little peek at the array of food and colors to come. Also, if you're at all into iPhone photography, I highly recommend checking out photojojo's magnetic iPhone lens attachments. I got a batch of them before we left for the trip and used them the whole time. My favorite was the polarizer, which suppressed any glare coming off of the water and made the sky less blown-out. Very nifty for the river and ocean sceneries! So yes, hope you enjoy these little 'grams, and enjoy the last few days of March. Here's hoping it warms up in April...


 






 





Mango Coconut Scones


Scones

2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup coconut oil cold and hard
1/3 cup diced mango
3/4 cup canned coconut milk, room temperature

Glaze

1 cup powdered sugar
2 tablespoons canned coconut milk, room temperature

Topping

1/2 cup shredded coconut
1 tablespoon raw cane sugar

Note: The coconut oil will become hard like butter in the refrigerator, so measure it out into 1/2 cup, then put it in a container in the refrigerator to harden.

Mango Coconut Scones {Vegan} | Adventures in Cooking

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix together the flour, sugar, baking powder, salt, and ginger. Use a metal spoon to cut or carve out pea sized pieces of the coconut oil over the bowl until all the coconut oil has been added. Stir so that the coconut oil pieces are coated in the flour mixture. Add the mango pieces and stir gently until evenly distributed. Add the coconut milk and mix with your hands until a thick dough forms.

Form a sphere and flatten it slightly on a lightly-greased baking sheet so that it is about 3-4 inches thick. Cut it into 8 slices and pull the slices away from each other a bit so that there's about 1/2 inch of space between all of them. Sprinkle the tops with the 1 tablespoon of raw cane sugar and place the pan in the oven. Bake for 35-45 minutes or until the edges are golden and the scones have puffed up a bit. Remove and allow to cool completely.


While the scones are cooling, you can make the toasted coconut. Evenly spread out the shredded coconut on a baking sheet and place it in the oven (still heated to 375 degrees Fahrenheit) and allow it to bake for 6-8 minutes, or until it is just beginning to turn light gold. Remove it from the oven and transfer the toasted coconut to a plate to cool.

While the coconut is cooling, you can prepare the glaze. In a medium-sized bowl, whisk together the powdered sugar and the coconut milk until smooth. Drizzle over the cooled scones and garnish with the toasted coconut. Serve immediately.



Mango Coconut Scones {Vegan} | Adventures in Cooking

Mango Coconut Scones {Vegan} | Adventures in Cooking

Mango Coconut Scones {Vegan} | Adventures in Cooking

Mango Coconut Scones {Vegan} Adventures in Cooking

Mango Coconut Scones {Vegan} | Adventures in Cooking

Mango Coconut Scones {Vegan} | Adventures in Cooking

18 comments:

  1. So excited to see your thai recipes!! This scone recipe is freaking unreal! So yummy.

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  2. i made scones last year using Americas Test Kitchen recipe and it was heavenly..it is one of my favorite pastries as well but at bakeries, its hit and miss for me. I love your mango + coconut version, even better its vegan. I am pinning this to try as mangoes are in season yay!

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    1. Yay Mango season!!!! I always wonder why some bakeries have such a hard time with scones, they can be so lovely when they're moist but when they're dry, it's just depressing. Let me know how you like them when you give them a try, it's my favorite sweet scone I've made so far :)

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  3. Ooh, I don't think I've ever had mango in a scone before! Such a great idea, especially matched with tangy ginger. Yay!

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    1. Awww thank you, Eileen!!! I really liked using the dried ginger in there, but I think next time I might try incorporating some freshly grated ginger just to see how much of an extra "zing" it gives them :)

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  4. These look fabulous! I cannot wait to see your photos of Thailand.

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    1. Thank you, Alison!! I can't wait to share them :D It will be so wonderful to share them after all this editing haha

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  5. First of all, these scones sound amazing! I've been super in to putting coconut milk/cream in everything I can. AND there are endless amounts of mango here in Cape Town! I can't wait to try these! Your Thailand pictures are beautiful... you have a serious eye for photography. I can't wait to see your full post!

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    1. Oooooh fresh mango are SOOO wonderful!! We have mango in grocery stores here in California but they're imported from South America and aren't anywhere close to as good as the ones in Thailand. I honestly had fresh mangos there every single day, they were so delicious! And thank you for your generous compliments! I can't wait to share the full post with you :)

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  6. Your article is very helpful thank you very much for sharing .

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  7. Scones are your favorite?! When they're made like this, it's easy to see why :) These sound wonderful. What great flavors! I've made scones a couple of times, but they've been a bit too brickish for me to really get into them. And then just last week I got a big blueberry scone at a coffee shop and oh my gosh, it was a fluffy cloud of delight! Now I can't stop thinking about scones. I gotta up my game, I guess. I've been eyeing lens attachments for my iPhone since I got it a couple years ago. They look so fun! It was great to follow your trip to Thailand through your gorgeous Instagram photos.

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    1. Haha, awww thanks Brianne! Yeah they can just be so hit and miss sometimes, you really need to put a good amount of oil or milk in them to get them to the perfect moist crumbly dense scone-tastic consistency. It's definitely a trial & error thing. I was lucky and stumbled across a good oil-based scone recipe years ago and have just been tweaking it ever since. Most of the ones I've seen are butter-based, but the vegetable-oil based ones are where it's at, in my scone-y opinion. And yesssss to iphone lens attachments, if you go on a trip they are so much fun to use! You can get big epic wides that you otherwise wouldn't be able to snag with the just normal iPhone lens. And the photojojo ones have little loops attached so you can keep them all on a clip attached to your jeans, which is super nifty when traveling about. I am so glad you liked keeping up the my 'grams from the trip! :) It was an amazing vacation that I will definitely never forget. I can't wait to share the gazillion photos I took there with you :D

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  8. i've never tried to make vegan scones, but given my love for coconut products, i'm pretty sure these would be amazing.

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    1. Awwww thanks my friend!! Yeah coconut is pretty much the greatest. In Thai cooking they almost never use any dairy at all, but they use loads of coconut milk instead which adds the same amount of rich creaminess, but without the animals. I've been using it a lot more in cooking since we got back and the versatility of coconut oil, coconut butter, and coconut milk in the kitchen is pretty incredible. If only there was such thing as coconut cheese I could potentially go vegan...

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  9. Eva, you truly know my (our) heart!!!! Scone is one of my favorite baked treats and you're right about how most places don't make them taste very moist. I've only had maybe 3 from cafes/restaurants that I thought, "this is the perfect scone!!" And these are beaaauuuutiful pictures, as is the recipe. Could you please do a tips/tricks type of post on your photography sometime soon? I know it's a lot to ask, so if you want to do it, we're all ears! Errr eyes, haha.

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  10. Mango! Coconut! SCONES! Three of my favorite things. I've been feeling inspired to use mango recently, especially as it's warming up here. And coconut milk/oil/butter RULES for vegan substitutes! I just did a biscuit post w coconut oil to sub butter and it turned out brilliantly. I imagine these worked similarly. Your photos are incredible, too.

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  11. Awesome post .i hope everybody will like your post

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