Bright bits of fresh mango and pineapple chunks dot a buttery scone dough.
Serve them fresh from the oven or glazed with mandarin glaze. You can also use pineapple juice for the fondant but the orange flavor marries well with the mango bits in the scones. These are baked in wedges as per regular scones or make the batter light and soft and scoop the scones into large muffin tins for a mango ‘scuffin’.
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