16 mini scones
Here's What You'll Need
flour, sugar, cocoa powder, baking powder, salt, butter, heavy cream, egg, vanilla extract, chocolate chunks
In a large bowl, sift flour, sugar, cocoa powder, baking powder, and salt. Add grated butter, then stir to evenly coat. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
Pour wet ingredients into flour mixture and stir until a dough begins to form. Knead for about 1 minute until dough becomes more smooth. Add chocolate chunks and knead until combined.
Roll dough out into a rectangle. Using a knife, cut dough once horizontally and once vertically. Make 2 more vertical cuts. Cut each square into 2 triangles, you should have 16 equal wedges.
Transfer scones to baking sheet. Refrigerate for 15 minutes. Just before baking, brush a small bit of reserved heavy creamy on top of each scone.
Bake for 15 minutes. Scones will firm up as they sit. Let scones cool for about 5 minutes, then transfer to a wire rack to cool completely.
While scones are cooling, place confectioner’s sugar and vanilla in a bowl, then milk, whisking to combine, until desired consistency is reached.