Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Line an insulated cookie sheet with parchment paper and set aside.
  3. Mix together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
  4. Using a pastry blender or two knives, cut the butter pieces into the flour until it resembles coarse crumbs.
  5. Mix in the chocolate chips/chunks, whichever you are using.
  6. Add the buttermilk and vanilla to the flour mixture, and stir just enough to bring it together, but do not overmix.
  7. Sprinkle a little flour on your work surface and turn out the dough onto it.
  8. Knead the dough slightly (just 4-5 times), and pat the dough into a circle about 1 1/2-inches thick.
  9. Cut the circle into 6 pieces by first cutting it in half, and then into thirds, in wedge shapes.
  10. Place the scones on the parchment paper.
  11. Make your egg wash by beating the egg with the milk and gently brushing the tops of the scones (this helps them brown nicely).
  12. Bake scones in the preheated 400F oven for 20-25 minutes or until they are nicely golden.
  13. Allow to cool on a wire rack.
  14. Prepare your glaze by sifting together the confectioner's sugar, the cocoa, and salt in a small bowl.
  15. Stir in the vanilla and just enough of the hot water to form a thin glaze.
  16. If the glaze is not thin enough, simply add drops of water a few at a time, mixing well after each addition, until the glaze is as thin as you like it.
  17. When the scones are completely cool, drizzle the glaze over the scones (it will set and harden as it sits).
  18. If the glaze sets in the bowl before you get to it, you can warm in over a double boiler on the stove or heat it gently in the microwave and it will thin somewhat.