I always recommend using organic ingredients whenever they are available to you.



  • 1 3/4 cups, plus 3/4 tablespoon self-raising flour
  • 1 1/2 teaspoon baking powder
  • 1/4 cup vegan butter
  • 1 3/4 tablespoons caster sugar/super fine sugar
  • A pinch of salt
  • 1/2 cup desiccated coconut
  • 1 1/4 cups ripe mangoes, frozen or fresh
  • 1/3 cup, plus 2 tablespoons non-dairy milk


  • 1 1/4 cups ripe mangoes
  • 2 teaspoons caster sugar
  • 1 teaspoon corn flour
  • 1 tablespoon water/lemon juice


  • Coconut yogurtBlog Button Newsletter


  1. Preheat the oven to 425°F.
  2. Sift the flour and baking powder into a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, salt, coconut, and mangoes. Add the milk and mix to make a soft dough.
  3. Turn onto a floured surface and knead very lightly. Roll the dough into two circles, transfer the dough onto a baking tray then cut each circle into four. Bake in a preheated oven for 15-18 minutes until well risen and golden round the edges then leave to cool.
  4. Place all the ingredients in a small saucepan on a low heat. Squash most of the mangoes with the back of your spoon to release the juices and stir until thickened.
  5. Serve scones with coconut yogurt and mango compote.