Skones - English buns made of dough, very similar to shortbread, greasy and crumbly, with the addition of chocolate chips, pieces of fruit, etc. Fasting cones can be pampered by fasting believers, as well as vegans.
Pick your recipe
You will need
- - wheat flour - 2 cups;
- - sugar - 2 tbsp;
- - soda - 1 tsp;
- - salt - 0.5 tsp;
- - ground ginger - 0.5 tsp;
- - vegetable oil - 0.5 cups;
- - chopped mango pulp - 0.33 cups (90-100 grams);
- - coconut milk - 50 ml;
- - Fresh coconut flakes - 0.25 cups;
- - icing sugar - 3 tbsp;
- - water - 2-3 tbsp.
Instruction manual
1
If you have mangoes in your house, it is best to eat this fragrant fruit fresh. But if at the same time you want variety, add a little mango to the dough, and this will literally transform your homemade pastries.
Before starting the process of making dough for skonos with mango and coconut, turn on the oven and heat it to a temperature of 190 degrees Celsius. It is about 375 degrees Fahrenheit. The dough is cooked quickly and, while the oven warms up to the required temperature, it will be ready to bake.
2
After turning on the oven, start cooking the dough. To do this, take a large wide enameled bowl and sift into it 2 cups of premium wheat flour. The volume of the glass is 250 milliliters. Put salt, granulated sugar, baking soda and ground ginger here. Mix dry ingredients thoroughly and pour in vegetable oil. It can be ordinary unrefined sunflower oil, although coconut oil can also be used.
It should first be softened at room temperature.
3
Mix the ingredients with a tablespoon until a large, oily crumb forms in the bowl and dry ingredients remain. Now put chopped mango pulp into small cubes. Stir very carefully so as not to make the mango pieces mashed.
4
Now pour in coconut milk. You can use canned coconut milk or make it from fresh coconut. Moreover, coconut flakes will still be needed. You can use dried, but freshly grated coconut gives a completely different taste sensation than fat-free and dried coconut. Knead the dough slightly with your hands. The dough is soft, aromatic, fatty, similar to shortbread, but more loose at the same time, does not require prolonged kneading.
5
With your hands, collect the dough into a ball and place it on a dry baking sheet. Gently flatten the ball of dough, getting a cake about 7 cm thick. Cut into eight slices, move the slices apart using a knife. This is necessary so that the buns-skon better baked. Bake scones with mangoes for 40 minutes. Baking will grow a little, rise.
6
Spread the coconut flakes in a layer on a baking sheet and bake at a temperature of 190 degrees until golden brown.
Prepare a thick glaze from hot water and powdered sugar. Pour the icing over the slopes and sprinkle with toasted coconut. Serve the mango and coconut scone buns warm or cold. Serve the cocoa with cocoa, milk, chocolate or coffee.