Double Chocolate Mango Scones

This is going to sound ridiculous... oh gosh... I'm a little embarrassed, so I'll just say it and get it over with: I was totally obsessed with this show called Psych last fall when all I did was sit on the couch and feed a new born all day long (I put "was obsessed" in past tense only because I watched every episode that is currently available on netflix), and one time the main character (Shawn Spencer if anyone is interested) mentioned something so quickly and in passing that you would have only caught it if you were as consumed with baked goods as I am; he said: "double chocolate mango scones."

I haven't been able to get them out of my mind since. 
I feel that this is comparable to going to the mall and later suffering from buyers remorse over a particular dress you didn't purchase, and finally your wise friend says to you "You can't stop thinking about that dress, therefore you should buy it." Well, I don't dream of clothes... but I've dreamt of those scones. 

Today was definitely the day. To continue yesterdays drama, I was awake at 2:30 am for an hour, and then up for good at 5:30. And I must say, nothing is more comforting when you are deleriously tired than a chocolaty baked good. These scones were just the ticket: rich and indulgent, yet not too sweet. The mango is not overwhelming; my husband, who apparently doesn't "love mangoes," scarfed one down as soon as he was home from work, and then later for dessert. I, on the other hand, only had half of a scone. I'm really trying to watch what I eat. Psych.

Double Chocolate Mango Scones
Adapted from Cindy's Scones from her comment on this post (thanks again, Cindy!)
makes 12 scones (or 8 if you are like me)
 1 3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder

2 tablespoons sugar 
1 tablespoon baking powder 
6 tablespoons butter 
1 egg 
1/2 cup milk 
1/3 cup bittersweet chocolate chips

1/2 cup ripe mango, cubed

Preheat oven to 425 F. Assemble ingredients.
Food processor instructions: Add dry ingredients (flour through baking powder) to processor bowl. Add butter cut into several pieces, and process with steel blade until mealy in texture (it will look like beautiful brown sand). Add egg and milk and process just until the mixture holds together. Knead on lightly floured board. Sprinkle chocolate chips and mango on top, then knead in. Roll out to about 3/4" thick. Cut into wedges and bake on ungreased pan (wedges should not touch each other) at 425 for 8-10 minutes (I made them larger, so they took 12). Brush with egg or milk before baking if desired. If making more than one batch, there's no need to wash the bowl and blade between batches.

By-hand instructions. Blend dry ingredients in large bowl. Add butter and mix in with pastry cutter or fork or two butter knives, until mealy. Add egg and milk until the mixture holds together. Continue as above.

Note- the directions for this recipe were copied and pasted from a comment that Cindy made, then I put in a few notes.

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