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 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