Instructions: DIFFICULTY:
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PREPARATION: 15 to 20 minutes, plus baking and cooling times.

Preparation:
1.Preheat the oven to 400 F. Set out two cookie sheets or rimmed baking sheets.

2.Sift the flour, cocoa, baking powder and salt into a large mixing bowl.

Drop in the chunks of butter and, using a pastry blender (or two round-bladed table knives), cut the chunks into the flour until they are reduced to nuggets the size of large pearls. Stir in the granulated sugar.

3.In a small bowl, whisk together the heavy cream, eggs and vanilla extract.

4.Pour the whisked mixture over the dry ingredients, add the chips and stir to form a dough. The dough will be firm but moist, and slightly sticky to the touch.

5.Knead the dough lightly in the bowl about 10 times.

6.Form the dough into a 7 to 7 1/2 inch round disc on a lightly floured work surface. Cut the round into 6 pie-shaped wedges. Transfer the scones to the baking sheet with a small metal spatula. Sprinkle the tops with the granulated sugar.

7.Bake the scones for 17 to 18 minutes, or until set. Cool the scones on the baking sheet for a minute, then remove them to a cooling rack. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.

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