Mini Double Chocolate Chip Scones

Directions

1. 1
   Preheat the oven to 425°F. Line a baking pan with parchment paper.
2. 2
   For the chocolate ganache, place semi-sweet chocolate and 1/2 cup of the cream in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch water). Stir for 3-4 mins, until melted and smooth. Remove from heat. Cool slightly. Refrigerate for 30 mins, stirring occasionally, until ganache is thick and glossy.
3. 3
   Meanwhile, sift flour into a large bowl. Stir in chocolate chips. Mix lemonade and remaining 1 cup cream in a bowl. Pour into flour mixture and mix gently until just combined. Dough will have a sticky consistency.
4. 4
   Turn dough out onto a lightly floured surface. Roll out to 1 inch thickness. Using a floured 1 1/2 inch round cookie cutter, cut out 24 rounds from dough. Place on prepared pan, just touching side by side. Brush tops with milk.
5. 5
   Bake for 10-12 mins, until golden. Serve warm with chocolate ganache and whipped cream.