Mango Dark Chocolate Chunk Scones

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Mango Dark Chocolate Chunk Scones-tender and buttery cream scones with mango and dark chocolate chunks. 

Mango Dark Chocolate Chunk Scones Recipe

Maxwell is going through a major mango phase. I usually cut up mango pieces for him, but last week he grabbed a mango half and started sucking on the mango. He sucked on that mango until all of the flesh was gone. He had mango juice all of his face, hands, and clothes, but he didn’t care. He dominated that mango!

I love mangos too and decided to make a special breakfast treat that I knew my entire family would enjoy. I made Mango Dark Chocolate Chunk Scones and they didn’t last long! Everyone loved them!

Mango Dark Chocolate Chunk Scones Recipe

Mangos are one of my favorite fruits and chocolate is one of my favorite things on the planet so I decided to combine the two in a buttery scone. Best decision ever! The mango and dark chocolate combo is incredible!

Mango Dark Chocolate Chunk Scones Recipe

The scones are made with heavy cream and lots of butter so they are tender, soft, and fluffy! The chunks of juicy mango and dark chocolate make the scones extra special. I am telling you the mango and dark chocolate combo is amazing. You will be a believer after one bite! I promise!

Mango Dark Chocolate Chunk Scones Recipe

I also like to add a little turbinado sugar to the top of the scones for a little extra sweetness and slight crunch. The scones are SO good right out of the oven. I think Maxwell devoured his scone just as fast as he devoured his mango. He likes mangos in all forms! This time he had chocolate all over his face. He is a messy eater:)

Treat yourself to Mango Dark Chocolate Chunk Scones this weekend. They are sure to make your weekend wonderful!

Mango Dark Chocolate Chunk Scones Recipe

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Mango Dark Chocolate Chunk Scones

Sweet cream scones with mango and dark chocolate chunks. These scones make a great breakfast treat!
4 from 3 votes



  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in mango and chocolate chunks.
  • Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles.
  • Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Sprinkle turbinado sugar generously over the scones. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
  • Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

Have you tried this recipe?

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This post is sponsored by The National Mango Board, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These look good – it’s not a natural combination I would have thought of but I can see it working in my mind and of course I love pretty much anything with mango…lol about Maxwell grabbing the mango with the pit and going to town on it….

  2. I love these flavors together- I never would have thought of that- they are so pretty too!

  3. I made these last night and they turned out a little “wet”. Maybe my mangoes were too juicy? They spread a little, but were delicious.

  4. 3 stars
    I think my mango added too much wetness. I tried adding a but more flour but wasn’t going to get to the scone consistently. Turned into a mango cake more or less. Still tasty!