Edinburgh Chocolate Scones

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   ["Preheat oven to 425F.", "Combine flour, baking powder, salt, sugar, cocoa powder in a large mixing bowl.", "Using a pastry blender, cut in butter until a coarse meal is formed.", "Whisk together the egg yolk and cream in a small bowl, then stir into the flour mixture just enough to blend (do not overmix).", "Dump dough onto a lightly floured surface, dust your hands lightly with flour and knead dough gently 5 times, just to bring the dough together.", "Gently press dough into a thick round, then use a 2 1/2"" round biscuit cutter to cut out scones.", "Gather scraps, reform your dough circle and cut remaining scones out.", "Bake on large baking sheet lined with parchment and brush lightly with a bit of milk.", "Bake until puffy and dry around the edges, about 18 minutes.", "Cool on racks slightly."]

* Per serving · 4 servings · Values may vary.

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