1 and ¾ cups of all-purpose flour
1 tbsp of baking powder
2 tbsp of white sugar
1/3 cup of cocoa
¾ tsp of salt
¼ cup of shortening
1 cup of good quality chocolate chips
2 eggs, beaten
½ cup of milk or cream
1. Sift flour, baking powder, sugar, cocoa and salt into a large bowl.
2. Cut in shortening with 2 knives or pastry cutter, until mixture resembles coarse oatmeal.
3. In a separate bowl, beat the 2 eggs, take a tablespoon of the eggs and set it aside in a small bowl to brush scones before baking.
4. Mix milk with the remainder of eggs.
5. Make a well in dry ingredients bowl (dig out/push some of the ingredients to the side) and add milk mixture.
6. Add chocolate chips and stir everything quickly with a fork. (Don’t mix for too long or the dough will be too tough).
7. Place dough on wax paper that’s lightly dusted with flour.
8. Knead gently 8-10 times. Cut dough in half and form into 2 balls.
9. Pat or gently roll each ball out to a ½ inch thick square.
10. Cut each square into 4-8 wedges (depending how big you want them)
11. Transfer wedges to a greased cookie pan. Brush wedges with the tablespoon of egg.
12. Bake 12-15 minutes at 450 F (for bigger scones 15 minutes, for small scones 12-13 minutes)
13. Let scones cool and top with melted chocolate if preffered.
Chef Martin Lopez