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Preheat the oven to 375
degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet
with parchment paper.
In a small bowl whisk together the
whipping cream, egg, and vanilla extract. Set aside.
In a large bowl, whisk together the
flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or
two knives, cut the butter into the flour mixture until it resembles coarse
crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together
(add more cream and/or flour as necessary).
Transfer the dough to a lightly
floured surface and
knead a
few times. Shape the dough into an 8 inch (20 cm) circle. With a 2
1/2 inch (7.5 cm) heart shaped cookie cutter, cut into scones. Gather any scraps
together, knead, and then cut out more scones. Brush excess flour from the bottom of the
scones, and place them on the baking sheet.
Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush
the tops of the scones with this mixture.
Bake for
about 15 minutes or
until they are firm around the edges but a bit soft in the center. A
toothpick inserted into the center of a scone will come out clean. Cool on a
wire rack. Can serve with clotted cream or softly whipped cream.
Makes about
10 - 2 1/2 inch heart shaped scones.
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