Chocolate Scones: Preheat the oven to 375
degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet
with parchment paper.
In a small bowl whisk together the cream
or milk, egg, and vanilla extract.
In a large bowl, whisk together the
flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or
two knives, cut the butter into the flour mixture until it resembles coarse
crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together
(add more cream and/or flour as necessary).
Transfer the dough to a lightly
floured surface and
a few times. Shape the dough into a 7 inch (18 cm) round and cut into eight
wedges. Brush excess flour from the bottom of the
scones, and place on the baking sheet. Brush the tops of the scones with a
little cream or milk.
about 18-20 minutes or
until they are firm around the edges but a bit soft in the center. A
toothpick inserted into the center of a scone will come out clean. Cool on a
wire rack. Can serve with clotted cream or softly whipped cream.
Makes 8 wedge-shaped scones.
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