• 1 3/4 c. All-purpose flour
• 1 c. Plus 1 Tbsp. unsweetened alkalized cocoa pwdr
• 2 3/4 tsp Baking pwdr
• 1/4 tsp Salt
• 6 Tbsp. Cool unsalted butter, cut into chunks
• 1/3 c. Granulated sugar
• 1/2 c. Heavy cream
• 2 lrg Large eggs
• 2 tsp Vanilla extract
• 1 c. Mint-flavored semisweet chocolate chips
• 1 1/2 Tbsp. Granulated sugar

Directions

1. DIFFICULTY:*
2. PREPARATION: 15 to 20 min, plus baking and cooling times.
3. Preparation:1.Preheat the oven to 400 F. Set out two cookie sheets or possibly rimmed baking sheets.
4. 2.Sift the flour, cocoa, baking pwdr and salt into a large mixing bowl.
5. Drop in the chunks of butter and, using a pastry blender (or possibly two round-bladed table knives), cut the chunks into the flour till they are reduced to nuggets the size of large pearls. Stir in the granulated sugar.
6. 3.In a small bowl, whisk together the heavy cream, Large eggs and vanilla extract.
7. 4.Pour the whisked mix over the dry ingredients, add in the chips and stir to create a dough. The dough will be hard but moist, and slightly sticky to the touch.
8. 5.Knead the dough lightly in the bowl about 10 times.
9. 6.Form the dough into a 7 to 7 1/2 inch round disc on a lightly floured work surface. Cut the round into 6 pie-shaped wedges. Transfer the scones to the baking sheet with a small metal spatula. Sprinkle the tops with the granulated sugar.
10. 7.Bake the scones for 17 to 18 min, or possibly till set. Cold the scones on the baking sheet for a minute, then remove them to a cooling rack. Serve hot, or possibly cold thoroughly, store in an airtight container and reheat at another time.