Chocolate Scones

1 2/3 cups/235 grams all-purpose flour

1/3 cup/31 grams unsweetened cocoa

1/4 teaspoon salt

1 tablespoon baking powder

1/4 cup/50 grams sugar

5 tablespoons cold butter, diced

7/8 cup (1 cup minus 2 tablespoons) whipping cream

1 egg

1 teaspoon espresso powder

3/4 cup/4 1/2 ounces semisweet chocolate chips

With rack set in the middle of the oven, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking liner. Sift the flour, salt, baking powder and sugar into a mixing bowl and set aside. Put the cream, egg and espresso powder in a small mixing bowl and whisk until well combined. Set aside.

Toss the butter with the dry ingredients, and mix on low speed with mixer until the mixture looks like small peas. Add the chocolate chips and the cream mixture and mix with a spoon until just about combined. Turn out onto a lightly floured surface and pat into a 1 inch high circle. Using a 3" cutter, cut out as many scones as you can before gathering the scraps and patting them together into a circle. Repeat until you've cut out your scones. Place scones on the prepared baking sheet and put in preheated oven. Bake for 19-20 minutes. Scones will feel firm but should not be visibly browned. Let scones cool for 5 minutes before transferring to a rack. Serve warm or at room temperature. Makes about 10 scones.

Recipe courtesy of Lethally Delicious