Mango White Chocolate Scones

Want a decadent scone with a subtle flavor of the tropics? I know – seems like an odd combination but that is exactly what these Mango White Chocolate scones are! Its a delicious mix of chopped mango and white chocolate in a flaky scone with a slight fruit tooth. These scones would be great for a summer breakfast or afternoon tea…even just as a snack for yourself. Topped with a glaze and toasted coconut, these are a delicious scone. Here is how they go together.

Ingredients you will need

• All purpose flour
• Sugar
• Baking powder
• Salt
• Unsalted butter, chilled
• Heavy Cream
• Egg
• Vanilla
• White Chocolate
• Dried Mango
• Glaze (optional)
• Toasted Coconut (optional)

Special Ingredients

Let’s talk a little bit about the two additions to this scone recipe – white chocolate and mango.

First, the white chocolate. I used white chocolate chips, but you can use block white chocolate. You will be chopping this up anyway, so whatever you prefer or have access to.

Now for the mango. I used Sunsweet Premium Mango brand. They are dusted a little with sugar and come in full slices. I cut them up before chopping them. I tried other brands and even organic unsweetened. These did not do well – one was way too gummy and the organic unsweetened didn’t chop up well. I am sure you can make this recipe with other brands but I wanted you to be aware of the differences that I found.

As with any scone, these Mango White Chocolate scones can be made by hand or as is my preference, the food processor. This recipe references the food processor but doing by hand is like any other scone…crumble with your fingers!

What to prep ahead

These scones go together like most other scones but I like to get everything prepared ahead of time so that the butter remains chilled as long as possible. So with this recipe, you will want to prep some items ahead of time and set aside.

MANGO PREPARATION

The mango needs to be in very small pieces. I used the Sunsweet 5 ounce package for this recipe. You can use your food processor or chopper to do this. Cut up the pieces to help the chopping and the processor will make quick work of the rest. This is a prep ahead and set to the side.

WHITE CHOCOLATE PREPARATION

White Chocolate – Again, this needs to be chopped up in small pieces. You can do this by hand or with a chopper as well. Prep ahead and set aside.

LIQUID PREPARATION

Cream, Egg and Vanilla – Mix these in a separate bowl. I just use my measuring cup. Set aside to be added later.

Putting the scones together

Place the flour, sugar, baking powder, and salt in your food processor. Pulse 1-2 times to combine.

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Cube the chilled butter and add to the flour mixture. Pulse until small pea-sized pieces.

Add the egg, cream, vanilla mixture and pulse just until the dough starts to come together.

Add the mango and white chocolate. Pulse a few more times until somewhat combined.

Turn the dough out onto a lightly floured surface and knead a few times to bring the dough together. Form an 8 inch circle and cut into triangles. This recipe gives you 8 large scones or 12 smaller sized ones or 18-20 mini scones. I am showing you the larger scone but prefer the smaller if I am serving this for a tea.

If you are making the mini scones, prep the recipe the same but instead of patting the dough into a round, pat into a rectangle. You can get 18-20 mini scones and will need two baking sheets for this method.

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Place the scones on a prepared baking sheet. I use a silicon baking liner but you can use parchment paper as well. The scones will spread a little so give them a bit of space. Eight fit well on a baking sheet.

Bake them in a 375 degree oven for 15 – 20 minutes or until light golden brown.

Allow the scones to cool, then drizzle with a powdered sugar glaze. If you want to go completely tropical, some regular or toasted coconut on the top would is a great addition. These scones are delicious unglazed but the light glaze brings them to a superb level of deliciousness. The toasted coconut….speechless.

How the mini scones turned out

For the mini scones, I put on the same glaze and then topped them with some toasted coconut on top and they turned out amazing.

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Storing and Freezing

These scones can be frozen unbaked. Bring them out to room temperature, then place in the 375 degree oven and bake for 15-20 minutes.

You can as well freeze them baked. To rewarm, bring to room temperature and then warm in a 350 degree oven for 10-15 minutes.

Enjoy these flavorful scones with a friend and great cup of tea or just be indulgent and have one by yourself! These are Mango White Chocolate Scones.