Mango Dark Chocolate Chunk Scones

Name: Mango Dark Chocolate Chunk Scones
Prep time: 15 min
Total time: 30 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 3 tablespoons granulated sugar; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter; 1 cup heavy cream; 1/2 teaspoon vanilla extract; 3/4 cup diced mango; 2/3 cup dark chocolate chunks; turbinado sugar

User Reviews

4.0

9 reviews

Good

Prep Time
15 mins
Total Time
30 mins
Servings
8 scones
Course
Breakfast
Cuisine
American, International, Vegetarian

Mango Dark Chocolate Chunk Scones

Iris Warren

Report

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

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.