More Chocolate for melting or SpeculoosCookie Butter Sauce for drizzling on top of the scones ( Optional)
Steps for making scones:
Preheat oven to 190deg cel. Adjust baking rack to the middle-low position. Line a large baking sheet with baking paper and set aside
In a food processor, pulse flour, cocoa powder, cinnamon powder, sugar, baking powder, salt together for 3 sec to mix them.
Add in the cold butter and pulse until mixture is crumbly and still coarse. Do not over pulse as the butter would melt. Just a few pulse would do. Pour flour mixture into a mixing bowl.
In another bowl, whisk the cream, egg, and vanilla together.
Making a well in the middle of the flour mixture, drizzle the egg mixture over and toss the mixture together with a rubber spatula until everything appears moistened.
Slowly and gently fold in the Chocolate Chips. Try your best to not overwork the dough at any point. Dough will be a little wet.
Work the dough into a ball with floured hands as best as you can and transfer to a floured surface. Press down slightly to get a flat surface and using a sharp knife, cut the dough into 8 equal wedges.
Place scones at least 2 inches apart on the prepared baking sheet as they will spread and bake for 18-20 mins or until a toothpick inserted comes out almost clean.
Remove from the oven and allow to cool for a few minutes as you make the glaze.
Steps for making the glaze:
Whisk the confectioners' sugar and water together. You can either dunk the scones in the glaze or use a pastry brush to brush the tops and sides of the scones with this glaze. It makes it more moist the next few days. Feel free to drizzle the top with melted chocolate or speculoos sauce. YUMS
Scones taste best the day it is made or even best if they come straight out from the oven. You can leave them at RT for a few days or freeze them and microwave them for a few secs before consuming