Haven't posted one of my experiments in a while, but this was just too delicious,
Coconut-mango drop scones
2 1/2 cups all-purpose flour
2 t baking powder
1 t baking soda
1/2 t table salt
3/4 cup toasted shredded coconut
5 T unsalted butter
2/3 cup coconut milk
1/4 cup honey
2 T lime marmalade
1/2 t vanilla
1 cup dried mango, cubed
Heat oven to 400ºF/204C. Line a baking sheet with parchment.
Toast the coconot in a dry pan until golden brown (keep it moving so it doesn't burn). Set aside until it cools. Whisk together first four ingredients in a large bowl. In a separate container (I use a two-cup pyrex measuring pitcher), mix together the egg through the vanilla.
When coconut is cool, mix it into the dry ingredients. Cube or grate butter and mix in, using a pastry cutter if needed. Add the drained mango. Don't overmix. Add the wet ingredients and mix until the entire batter is wet. Batter will be sticky.
Using a large spoon or ice cream scoop, place scoops on prepared baking sheet. Bake for 12 minutes. Makes 15 medium scones.
You can freeze the unbaked batter for later baking. Place the scoops on a lined baking sheet and place in freezer. When fully frozen, put the scones in a plastic bag and bake just as many as you need. To bake frozen scones, heat oven to 400; when fully heated place the FROZEN scones on a parchment-lined pie plate or baking sheet and bake for about 17 minutes.
I also made mango-coconut coffee with the drained mango water and some coconut milk.