Here is the next and third entry in the Quarantine Scone Off.  These were really good, really chocolatey but not very sconey so I would put them in third place.

However, I would make them again because of the chocolate factor!

2 cups flour

1/2 cup cocoa

1/3 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold butter

1 cup mini chocolate chips

1 egg

1 teaspoon vanilla

3/4 cup buttermilk

1/2 cup dark chocolate melts

1  Preheat oven to 400.  Line baking sheet with parchment paper.

2  In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.

3  Cut butter into small pieces and add to bowl.  Using a pastry blender or two forks cut butter into flour until mixture comes to coarse crumbs.  Stir in chocolate chips.

4  In another bowl, whisk together egg, vanilla and buttermilk then stir into flour mixture just until it comes together.

5  Divide dough into two equal parts.  Place each ball on baking sheet.  With floured hands, pat dough balls into two 6″ rounds.  Cut each round into 6 pieces.  Let sit in fridge for 15 – 30 minutes.

6  Bake for 15 – 20 minutes then let cool.

7  Melt chocolate melts according to package directions.  Place melted chocolate into a Ziploc bag and snip corner off.  Drizzle over scones.  (I had some chocolate ganache in the fridge so used that.)

recipe from Inside Bru Crew Life