Vegan Mango Hazelnut Scones from kate & kale
Vegan Breakfast

Vegan Mango Hazelnut Scones – Tropical Paradise!

Hello you beautiful mangoes!

I love the taste of fresh mangoes in the Spring.  They work in just about everything – salsa, salads, on pizza (yes, trust me it’s good!) and my favorite…in scones!

Nothing better on a weekend morning than the smell of fresh Vegan Mango Hazelnut Scones baking in the oven.  With the hazelnuts and bit of coconut flour in the recipe, it’s like tropical paradise!

New to mangoes?

There are two different types of mangoes that are normally available at most grocery stores in my area.

  • Honey Mango (pictured above) – Sweet and creamy in flavor. Vibrant yellow in color, from Mexico and peak March thru June.
  • Haden Mango – Rich, with aromatic overtones in flavor.  Bright red with green and yellow overtones and small white dots, from Mexico and peak March thru May.

I normally use Honey Mangoes in most of my recipes mainly because they are cheaper lol…just being honest!  There are lots of videos on tricks when it comes to pealing a mango.  Myself, I normally use my vegetable peeler, remove the skin. and then slice off the fruit.  Mangoes have huge pits in the middle.

And what about Coconut Flour?

If you haven’t tried coconut flour yet, what have you been waiting for?? Coconut flour is growing in popularity as more people discover the many health benefits of coconut flour nutrition, in

Coconut Flour

Coconut Flour

addition to its many uses as a delicious, gluten-free, and healthy alternative to other flours.

Coconut flour is made from ground and dried coconut meat. It is not actually “flour” in the way we normally think of it; it contains zero grains, zero nuts,  and is made completely of pure coconut. Coconut flour can be used in both sweet and savory recipes.

It is unsweetened and has a slight smell and taste of coconut, but this easily blends well with other ingredients in recipes and does not overpower other tastes. While it has a light, airy appearance and texture when dried, it becomes pretty dense when cooked with or baked.  I have read it’s best to use coconut flour in combination with other flours.

I try to buy this in bulk when I can and just keep it in a large mason jar to use when I can…like in Vegan Mango Hazelnut Scones!!  Please note that this recipe is just as good if you do not use Hazelnuts.  They are pretty pricey and I only buy when I can get a good deal on them.

Vegan Mango Hazelnut Scones

Vegan Mango Hazelnut Scones

Vegan Mango Hazelnut Scones

Print Recipe
Serves: 8 Cooking Time: 35 Minutes


  • 2 1/2 cups of All Purpose Flour
  • 1/2 cup Coconut Flour
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 cup Brown Sugar
  • 1/3 cup Sugar
  • 1/4 cup cold Earth Balance (or any other vegan butter)
  • 1 cup Dairy Free Milk
  • 1 1/2 tsp Vanilla
  • 1 Mango, diced
  • 1/2 cup Hazelnuts, chopped



Preheat oven to 400 degrees.


Mix all dry ingredients.


Dice cold butter and cut into the dry ingredients.


Mix in dairy free milk (if too dry add more milk as needed) and vanilla.


Gently fold in mango and hazelnuts.


Line a banking sheet with parchment paper.


Shape dough into a circle and add slice marks.


Bake at 400 degrees for about 35-40 minutes.


Scones are done when lightly browned all over.


Store in the refrigerator for up to a week.

The only thing that would make this recipe better – cup of coffee sitting on the beach with my delicious scones watching the sun come up….heaven!  Hey, a girl can dream!

Have a great hump-day!

Stay healthy!

Kate XO

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