Preparation

• In bowl of a food processor, combine flour, cocoa powder, baking powder and salt.
• Pulse until well blended.
• Add butter chunks and process for a few seconds, just until butter is size of peas.
• Transfer mixture to large bowl and stir in sugar.
• In small bowl, whisk together heavy cream, eggs and vanilla extract.
• Pour cream mixture over dry ingredients.
• Add chopped chocolate and stir to form dough.
• Knead dough lightly in bowl about 10 times.
• Transfer dough onto lightly floured work surface and shape into 8-inch round disc.
• Transfer round to plate, cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 375. Remove dough from refrigerator and cut round into 8 wedges.
• Transfer scones to ungreased baking sheet and sprinkle tops with coarse sugar.
• Bake for 22-25 minutes or until set.
• Transfer to wire rack and cool completely.
• Or serve slightly warm.