Double Chocolate Scones

Directions

1. 1
   Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2
   In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cocoa powder and salt. Toss the grated butter with the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs. Add the mini chocolate chips and stir to combine.
3. 3
   In a small microwave safe bowl or measuring cup, place the heavy cream and the chopped dark chocolate. Microwave at 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is melted. Be careful to microwave just until the chocolate is melted. If you heat it too long it will seize. Add the vanilla and stir to combine. Allow to cool slightly.
4. 4
   In another small bowl, lightly beat the egg with a fork. Add the egg into the chocolate mixture (make sure the chocolate is just warm, not hot; otherwise you may scramble the egg), whisking as you pour it in to combine everything.
5. 5
   Pour the chocolate mixture into the dry ingredients and stir until it starts to come together. Dump the dough onto the prepared baking pan and use your hands to form it into an 8-inch disc. Use a very sharp knife to cut it into 8 wedges. You can spread them out a little if you like (I like to as I prefer the slightly crisp edges this produces) but you don't need to. Bake for 20-25 minutes or until slightly golden and a toothpick inserted in the center comes out clean.
6. 6
   While the scones are baking, prepare the glaze. Whisk together the powdered sugar and heavy cream until smooth and well combined. Cover tightly with plastic wrap until ready to use.
7. 7
   When scones are done baking, remove them from the oven and allow them to cool on the baking sheet for 5 minutes before drizzling the glaze over the top of them. The glaze will set as they cool.
8. 8
   These are best the same day, but keep well for up to 3 days at room temperature. They also freeze well in an airtight container for up to 3 months.
9. 9
   Adapted from my Pumpkin Scones recipe which was adapted from Sally's Baking Addiction.