Coconut Mango Almond Flour Scones

 

You guys. This is a big week here in the Ingraham household. You see… my puppy is turning ONE on Thursday! Can you tell I don’t have kids yet? (lol)

Yes, I am totally that annoying dog mom who is obsessed with her puppy and totally wants to throw her dog a first birthday party. I have no shame. My husband, on the other hand, thinks I’m crazy, but I still think a puppy cake and party hats may need to make an appearance this week. I mean, he only turns one once, right?!?

Hmmmm, decisions, decisions…

 

 

As Augie inches closer to one year, we’re really noticing that he’s calmed down quite a bit and he’s definitely maturing. Don’t get me wrong, he still tries to steal our socks out of the laundry and runs around the apartment until we chase him on a regular basis, but that crazy constant puppy energy is starting to fade.

I say that today and tomorrow he’ll be super hyper. But for the most part, he’s starting to act like a mature one-year-old 😉 Ahhh how they grow up so fast!

I tell Nate almost every single day how happy I am to have Augie in our lives. He honestly adds so much joy and constant love— who can resist those puppy snuggles every morning and night?!? And the excitement every time we come home? And when he plops down on my head when I’m trying to take a nap??

Well, I guess that one I could do without. But really, he is the best!

Anyways… you came here for scones today right?? Let’s get down to business!

 

 

Recently I have been ALL about the scones.

Usually when it comes to breakfast pastries, I’m a muffin or bread girl through and through. But ever since I made these Ginger Almond Scones a few months ago, I’ve been unstoppable with scones! Speaking of which, I just made another batch of those ginger almond babies last weekend for Mother’s Day brunch and they were a huge hit. So there’s your PSA to try them 😉

Anyways, my favorite way to make scones is definitely using the clutch almond and oat flour combination. Not only does it make them naturally gluten free and protein-packed, but it also allows for this soft, tender, yet nutty texture that I absolutely adore.

This time, I decided to go a little tropical with some shredded coconut and chunks of dried MANGO. I think this is the first time I’ve ever even used mango on this blog. Crazy! But really, that pop of sweetness from the dried fruit, paired with the nuttiness of the coconut is simply perfect.

So if you’re a mango fan, or just looking for a little tropical action in your breakfast, these Coconut Mango Almond Flour Scones are for you! Enjoy!

 

Coconut Mango Almond Flour Scones

Serves 8
Prep time 1 hour, 30 minutes
Cook time 17 minutes
Total time 1 hour, 47 minutes
Dietary Gluten Free
Meal type Breakfast

Ingredients

  • 1 1/2 cup oat flour
  • 1 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4 tablespoons grass-fed butter, cold and chopped
  • 2 eggs
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly minced ginger
  • 1/4 cup dried mango, roughly chopped
  • 1/4 cup shredded coconut (for topping)
  • 2 tablespoons turbino sugar (for topping)

Directions

Step 1
Mix dry ingredients together using your food processor: oat flour, almond flour, cinnamon, shredded coconut, salt, and baking powder. Add in cold butter (chopped into 5-6 pieces) and pulse until you have course crumbs.
Step 2
Whisk wet ingredients together in a small bowl: 2 eggs, vanilla, coconut sugar, and freshly grated ginger. Pour wet ingredient mixture into food processor and pulse until ingredients are just combined. Last, pulse in chopped dried mango.
Step 3
Remove dough from food processor and form into a thick disk on parchment paper. Mine was about 8'' wide and 1'' thick. Wrap with the parchment paper and refrigerate for at least an hour.
Step 4
Preheat oven to 350 degrees F. Remove scone batter from refrigerate and slice into 8 triangles. Place triangles on a parchment lines baking sheet about 1-2'' apart from each other. Bake for 17-20 minutes, removing from oven when scones are just turning golden brown. I sprinkled mine with course sugar and shredded coconut about 5-7 minutes before they were done in the oven.

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

  1. Mmm, I just love the tropical twist on these scones, Liz! Perfect for summer! They look so moist and flavorful too…that combo of oat and almond flours sounds delish! As for dog birthdays, we just celebrated our pup’s third birthday a few months ago, and yes, there were party hats and doggy cupcakes too! 😉 So fun! I say do it!!

    • Ohhh doggy cupcakes! Now that I just might have to do 😉 Thanks so much Joscelyn!

  2. OMG a puppy cake! And puppy snuggles! I want a dog so badlyyyyyy. Tell him happy birthday from me! These scones look TOO good. Love the flavour combinations. xo

  3. That’s so sweet that you celebrate your pup’s birthday! I had two for 13 years and never did. Now I feel guilty for not doing it. But I just adopted a new puppy (3 months old) so I will definitely celebrate hers. I can’t wait until she gets to the 1 year mark and starts to calm down, lol!

    These scones look delicious. I love the mango coconut combo and that they are gluten-free. Not an easy task to accomplish!

    • Aww I’m sure she is FULL of energy right now! I can totally remember when Augie was that old and how he basically lived in two modes: playing and sleeping. Thanks so much Sarah 🙂

  4. haha yeahhhh I totally celebrated Emma’s first birthday! And we’ve always given her a big treat on her birthdays in all the other years! (she turned 10 this year <— how did this happen?? Crazy.) ANYWAY these scones sound fantastic!!

    • Awww that’s so fun!! I think it’s going to be a tradition for us too 🙂 Thanks so much Ashley!

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