Scones - English buns made of dough very similar to shortbread, fatty and crumbly, with the addition of chocolate chips, pieces of fruit, etc. Fasting believers, as well as vegans, can pamper themselves with Lenten skas.
It is necessary
- - wheat flour - 2 glasses;
- - sugar - 2 tablespoons;
- - soda - 1 tsp;
- - salt - 0.5 tsp;
- - ground ginger - 0.5 tsp;
- - vegetable oil - 0.5 cups;
- - chopped mango pulp - 0.33 cups (90-100 grams);
- - coconut milk - 50 ml;
- - fresh coconut flakes - 0.25 cups;
- - icing sugar - 3 tbsp;
- - water - 2-3 tbsp.
Instructions
Step 1
If you have a mango in your home, it is best to eat this fragrant fruit fresh. But if you want variety, add some mango to the dough and it will literally transform your homemade baked goods.
Before you start the process of preparing the scone dough with mango and coconut, turn on the oven and heat it to a temperature of 190 degrees Celsius. This is about 375 degrees Fahrenheit. The dough is prepared quickly and, while the oven is heated to the required temperature, it will be completely ready for baking.
Step 2
After turning on the oven, start making the dough. To do this, take a large, wide enamel bowl and sift 2 cups of premium wheat flour into it. The volume of the glass is 250 milliliters. Add salt, granulated sugar, baking soda and ground ginger here. Mix the dry ingredients well and pour in the vegetable oil. It can be regular unrefined sunflower oil, although coconut oil can also be used.
Beforehand, it should be softened at room temperature.
Step 3
Stir the ingredients with a tablespoon until a coarse oily crumb forms in the bowl and there are no dry ingredients. Now add the finely diced mango pulp. Stir very gently so as not to turn the mango pieces into a puree.
Step 4
Now pour in the coconut milk. You can use canned coconut milk or make it with fresh coconut. Moreover, you still need coconut flakes. You can use dried coconut, but freshly grated coconut tastes completely different than defatted and dried coconut flakes. Knead the dough with your hands a little. The dough is soft, aromatic, fatty, similar to shortbread, but looser at the same time, does not require long kneading.
Step 5
Gather the dough into a ball with your hands and place on a dry baking sheet. Gently flatten the dough ball, making a flat cake about 7 cm thick. Cut into eight slices, push the slices apart with a knife. This is necessary in order for the scones to bake better. Bake the mango scones for 40 minutes. The pastries will grow a little, rise.
Step 6
Spread the coconut flakes in a layer on a baking sheet and bake at 190 degrees until golden brown.
Use hot water and icing sugar to make a thick icing. Pour the icing over the scones and sprinkle with toasted coconut. Serve the mango and coconut scone buns warm or cold. Serve cocoa, milk, chocolate or coffee to the scones.
