Yield: 8 Servings
Prep Time: 30 Minutes
Total Time: 1 Hour

Ingredients

• 1⅔ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ cup Nate’s Honey
• 2½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, frozen and grated
• ½ cup + 1 Tbsp heavy cream
• 1 large egg
• 1½ tsp pure vanilla extract
• 6 oz semi-sweet chocolate, chopped

Directions

In a large bowl, whisk together the flour, cocoa powder, baking powder, cinnamon and salt. Grate the frozen butter into the bowl and mix until the mixture forms pea-sized crumbs. Refrigerate or freeze the mixture while preparing the wet ingredients.

In a small bowl, whisk together the heavy cream, egg, Nate’s Honey and vanilla extract. Drizzle the wet mixture over the dry ingredients, add the chopped chocolate, and mix until the dough is moistened and combined. Press the dough into an 8-inch round and cut it into 8 wedges.

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Arrange the scones on the baking sheet, with 2-3 inches of space between each.

Bake for 22-25 minutes, or until the edges and tops are set. Remove the scones from the oven, let them cool for a few minutes, and serve warm or at room temperature.

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