Double Chocolate Scones

Double chocolate delicious, I should say!  These are relatively easy to make and so very good!  I put orange sanding sugar on them to be festive--it's optional, of course :) Serve with some vanilla bean whipped cream (add some vanilla bean sugar to heavy cream and beat) and fresh raspberries--delightful!  10/10.

Link to original recipe: https://www.midwestliving.com/recipe/quickbreads/double-chocolate-scones/

Ingredients:

2 c. all-purpose flour
1/2 c. granulated sugar
1/3 c. unsweetened cocoa
1 T. baking powder
1/2 tsp. salt
1/3 c. unsalted butter
1 egg, beaten
1/2 c. heavy cream (plus a little more for brushing, plus more if serving with)
1 tsp. vanilla extract
1 c. mini chocolate chips
coarse sanding sugar (if desired)

Directions:

1. Line a baking sheet with parchment paper and set aside.

2. Whisk together flour, sugar, cocoa, baking powder, and salt in a medium bowl.

3. Cut in butter using a pastry blender, until the mixture resembles coarse crumbs.  Make a well in the center of the mixture and set aside.

4. Combine egg, heavy cream, and vanilla in a small bowl.  Pour into the well in the reserved dry mixture, followed by the mini chips.  Use a fork to combine gently, until just moistened/coming together.

5. Heat oven to 400°F.

6. Lightly flour a surface on which to gently pat-knead the dough a few times until a smooth ball forms.

7. Divide dough in half and form each half into a 4 1/2" round disc (will be about 1" thick).  Cut each disc into 6 wedges. (Note: run the knife through the flour before each cut.)

8. Place the wedges on the prepared baking sheet, about an inch apart from each other.  If desired, brush the tops with a little heavy cream and top with sanding sugar.

9. Bake for 14-16 min. (I went 14, which was ok, but ended up very slightly under-done.)

10. Remove from oven and transfer immediately to a wire cooling rack.  Cool for 5 minutes, then serve and enjoy!