-
1
Preheat oven to 400u00b0F.
-
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.
