2/3 cup (160 ml) heavy whipping cream

1 large egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

1 3/4 cups (245 grams) all purpose flour

1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder

1/2 cup (100 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (75 grams) cold unsalted butter, cut into small pieces

1/3 cup (50 grams) semisweet chocolate chunks or chips

1/3 cup (50 grams) white chocolate chunks or chips

For Tops of Scones:

1 large egg

1 tablespoon heavy cream

Garnish:

Devon or softly whipped cream

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into an 8 inch (20 cm) circle. With a 2 1/2 inch (7.5 cm) heart shaped cookie cutter, cut into scones. Gather any scraps together, knead, and then cut out more scones. Brush excess flour from the bottom of the scones, and place them on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack. Can serve with clotted cream or softly whipped cream.

Makes about 10 - 2 1/2 inch heart shaped scones.