1-Getting Ready: First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure to measure and chill your butter ahead of time for the best results. In a large bowl, whisk together the flour, baking powder, sugar, and salt to create a solid base.

2-Mixing and Shaping: Next, cut in the cold butter until the mixture looks like coarse crumbs, which helps achieve that flaky texture. Gently fold in the mango chunks and dark chocolate pieces to distribute them evenly without mashing the fruit. In another bowl, whisk the heavy cream and vanilla extract, then add it to the dry mix, stirring just until it forms a dough overmixing can make the schooners tough.

3-Baking and Finishing: Turn the dough onto a floured surface and pat it into a 3/4-inch thick circle, then cut it into even triangle shapes. Place the scones on your prepared baking sheet, brush with the remaining heavy cream, and sprinkle turbinado sugar on top for that extra crunch. Bake for 15 to 18 minutes until they’re lightly browned, then cool on a wire rack. According to the recipe directions, these are best enjoyed fresh, with their buttery texture shining through. For more on baking basics, see our Baking Tips for Beginners article.