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!)
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.
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
1/3 cup diced mango
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.
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.