Mango Dark Chocolate Chunk Scones-tender and buttery cream scones with mango and dark chocolate chunks.
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!
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!
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!
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
- Prep Time
- 15 minutes
- Total Time
- 30 minutes
- 8 scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into 1/4-inch cubes
- 1 cup heavy cream plus 1 tablespoon, divided
- 1/2 teaspoon vanilla extract
- 3/4 cup diced mango
- 2/3 cup dark chocolate chunks
- Turbinado sugar for sprinkling on scones
- 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.
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.