Coconut Mango Scones (Paleo, SCD, GAPS, grain free, dairy free, refined sugar free)

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Last Updated on March 30, 2023


Scones and a proper cup of tea make me feel like I’m in one of the BBC movies to which I’m addicted.  A scone and some Jane Austin, Elizabeth Gaskell or Charles Dickens “would set me up forevah.”  (Mrs. Bennett, Pride and Prejudice.)

I’ve been informed that many Europeans pronounce scone “scawn” (rhymes with lawn) but some of the upper class pronounce it “scone” (as in phone) like Americans do.  Does this mean we can thereby deduce that Americans…are really classy?  Hmmm…I will leave you to ponder.

After trying an incredible recipe for Blueberry Scones from one of my favorite bloggers, Nourishing Flourishing, I had to try the recipe with some of my favorite combinations.  Here’s one of them.  May you enjoy your scone…I mean scawn…I mean scone.

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As a side note, my resident taste testers do not like coconut. I absolutely loved the coconut mango flavors. Just to be sure, I contacted my friend Marti – who is a coconut lover, master baker, and an honest friend. (You know, the kind who will tell you that you have spinach in your teeth while laughing hysterically.) She loved these scones and heartily recommended I share them with you.


Coconut Mango Scones (Paleo, SCD, GAPS, grain free, dairy free, refined sugar free)

  • Author: Jen/ My BIG FAT Grain Free Life


Units Scale
  • 2 1/2 cups blanched almond flour (I use Honeyville)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened coconut
  • 1/4 cup honey
  • 1/4 cup coconut milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla
  • 1/2 cup finely diced ripe mango


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the first four ingredients.
  3. In a small bowl, whisk together the honey, coconut milk, apple cider vinegar, and vanilla.
  4. Add wet ingredients to dry and stir to incorporate. Fold in mango.
  5. Drop about 1/4 cup batter onto parchment-lined baking sheet, a couple of inches apart.
  6. With moist hands, shape batter into triangle.
  7. Bake for about 15 minutes.
  8. These scones taste best eaten fresh but are also good reheated. Store leftovers in an airtight container. Reheat in oven for best results.


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