Edinburgh Chocolate Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled, cut up (1 stick)
• 1 1/4 cups heavy cream, chilled
• 1 egg yolk
• milk, to brush tops, as needed

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   Combine flour, baking powder, salt, sugar, cocoa powder in a large mixing bowl.

3. 3

   Using a pastry blender, cut in butter until a coarse meal is formed.

4. 4

   Whisk together the egg yolk and cream in a small bowl, then stir into the flour mixture just enough to blend (do not overmix).

5. 5

   Dump dough onto a lightly floured surface, dust your hands lightly with flour and knead dough gently 5 times, just to bring the dough together.

6. 6

   Gently press dough into a thick round, then use a 2 1/2" round biscuit cutter to cut out scones.

7. 7

   Gather scraps, reform your dough circle and cut remaining scones out.

8. 8

   Bake on large baking sheet lined with parchment and brush lightly with a bit of milk.

9. 9

   Bake until puffy and dry around the edges, about 18 minutes.

10. 10

    Cool on racks slightly.