• 1 2/3 cups All-Purpose Flour
• 1/3 cup Unsweetened Cocoa Powder
• ½ cup Granulated Sugar
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Salt
• ½ cup Unsalted Butter, frozen
• ½ cup + 1 tablespoon Heavy Cream
• 1 large Egg
• 1 ½ teaspoons Vanilla Extract
• 6 ounces Semi-Sweet Chocolate, chopped

Glaze

• 1 cup Confectioner’s Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Water
• 4 ounces Semi-Sweet Chocolate, chopped

 

1. Preheat oven to 400F degrees; adjust baking rack to the middle position; line a large baking sheet with parchment paper; set aside
2. In large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt; grate the frozen butter, food processor or cheese grater
3. Put the grated butter into the flour mixture and combine it with a pastry butter or two knives until the mixture resembles coarse meal; set aside
4. In a small bowl, whisk the cream, egg and vanilla; drizzle it over the flour mixture then mix with a rubber spatula until everything is moistened add more heavy cream, 1 teaspoon at a time, until it comes together
5. Slowly fold in the chopped chocolate; do not overwork the dough; work the dough into a ball with floured hands; transfer to prepared baking sheet; press into a 8 inch circle and cut into 8 equal wedges with sharp knife; separate the scones and line them on the baking sheet
6. Bake for 20-25 minutes; use a toothpick and it will come out clean; remove scones from oven and allow to cool; while cooling prepare glaze
7. Whisk confectioner’s sugar, vanilla, and water together until smooth and thin; dunk warm scones into the mixture and place on wire rack with paper towel underneath to catch the dripping glaze
8. The glaze will set after several minutes; before serving melt the 4 ounces of semi-sweet chocolate in microwave in 15 second increments, stirring after each increment; drizzle over scones