Coconut Mango Scones

Preheat oven to 400ºF. Line a large baking sheet with parchment paper or a Silpat and set aside.

In a large bowl, whisk flour, baking powder, sugar, lime zest, salt, ½ cup of toasted coconut, and mango. Quickly cut in butter using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps.

In a small bowl, whisk coconut milk, lime juice, coconut extract, and vanilla extract. Pour mixture over the dry ingredients and stir with a spatula until dough begins to form. Don’t over-mix.

Transfer dough to a floured countertop and knead the dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into 8 triangles.

Place scones on prepared baking sheet. Bake scones for 15–18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

While the scones are cooling, make the glaze. Whisk powdered sugar, lime zest, lime juice, coconut milk, and coconut extract in a small bowl. Drizzle glaze over scones and sprinkle with remaining toasted coconut.