Double Chocolate Scones

I've been making scones lately. I've never made them before-I've eaten these delicious breakfast biscuits before, but never tried making them. I have discovered that they are incredibly easy to make and very yummy. I tried a pumpkin scone recipe with cinnamon icing and this recipe for Double Chocolate scones. These are good enough to eat for dessert!

Double Chocolate Scones From Midwest Living Recipes for All Seasons
2 cups flour
1/2 cup sugar
1/3 cup cocoa powder, unsweetened
1 T baking powder
1/2 tsp salt
1/3 cup unsalted butter
1 beaten egg
1/2 cup whipping cream
1 tsp vanilla
1 cup mini chocolate chips
1/2 cup chopped pecans, toasted (optional)

In a large bowl, stir together flour, sugar, cocoa powder, baking powder and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs (You could also use your food processor for this step.) Make a well in the center of the dry ingredients; set aside.

In a small bowl, stir together egg, the 1/2 cup whipping cream and vanilla. Add egg mixture to flour mixture. Add chocolate pieces and pecans, if you like. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Gently knead dough by folding and gently pressing dough 10 to 12 strokes or until nearly smooth. (Handle dough as little as possible to keep it light.) Divide dough in half. Lightly roll or pat each dough half into a 4 1/2 inch circle. Cut each round into 6 wedges. Place wedges 1" apart on an ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

Bake at 400 degrees for 12 to 14 minutes or until bottoms are lightly browned. Remove from baking sheet and cool on wire rack for 5 minutes. Serve warm. Makes 12 scones.