A childhood favourite, baking powder biscuits remain one of my go-to breakfast treats. I love to make a batch often in the morning as they’re quick and easy. I usually enjoy one or two then tuck the rest in the freezer as they reheat beautifully in the microwave. In addition to being a favourite start to the day, I find they’re a great sidekick for soup or salad to round out a light lunch or dinner. I’ve tried many different additions to my basic biscuit recipe and I think that coconut and mango is the best combination ever.
- 2 cups (500 mL) plain flour
- 2 1/2 teaspoons (12 mL) baking powder
- 1 cup (250 mL) shredded coconut
- 1/2 cup (125 mL) white sugar
- 1/3 cup (90 mL) cold butter, cubed
- 1/2 cup (125 mL) light cream or milk
- 1 teaspoon (5 mL) vanilla
- 1 cup (250 mL) mango, diced
- 2 tablespoons (30 mL) light cream or milk, for brushing tops
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Put the flour, baking powder, coconut, sugar and butter in a food processor and pulse to combine (alternatively, cut the butter into the mixture in a regular mixing bowl using a pastry blender).
- Add the milk, vanilla and mango and pulse until a dough is formed. Add extra milk, 1 tablespoon at a time, if the dough is a little bit dry. If you add too much milk and the dough seems very sticky, add extra flour, 1 teaspoon at a time.
- Turn the dough onto a floured work surface and shape it into a disc about 3/4 inch (2 cm) thick.
- Use a 2 inch biscuit cutter or similar sized drinking glass to cut out the biscuits.
- Press scraps together and cut out a few more biscuits.
- Place the biscuits on the parchment-lined baking tray, about 1/2 inch apart. Brush the tops with the cream or milk.
- Bake 13 – 15 minutes until just starting to turn golden on the bottom and sides.
- Remove scones to a wire rack to cool slightly before eating.
Makes approximately 15 biscuits.