Ingredients

• 3 cups flour
• 1/4 cup cocoa
• 1 tablespoon + 1 teaspoon baking soda
• 1 teaspoon baking spice
• 2 tablespoons castor sugar
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup whole milk
• 10 tablespoons {1 1/4 sticks} butter, chilled and cut into 1/2 inch cubes
• 1/2 cup mini-chocolate chips
• 1 large egg, beaten well for egg wash
• Caramel sauce, homemade or store bought {optional}

Instructions

1. Preheat oven to 425 degrees and line baking sheet with silapat or parchment paper.
2. In a small bowl, beat 2 eggs and milk; set aside.
3. In your stand mixing bowl, sift flour, cocoa, baking soda, baking spice, sugar, and salt.
4. Using your paddle attachment, add butter and mix on medium speed until the mixture looks like the consistency of wet sand; You should only have pea-sized bits of butter.
5. Using a spatula, fold in the mini-chocolate chips.
6. On low speed, add your egg-milk mix to your dough mixture until dough just comes together.
7. Turn out dough onto your well-floured work surface.
8. Knead your dough just a few times to prevent it from sticking to the surface; do not overwork.
9. Flour your rolling pin and roll out your dough into a 3/4-inch round.
10. Using a knife, or better yet, a pizza cutter, slice your dough into 8 slices.
11. Brush the tops of your slices with the egg wash, making sure not to let it drip down the sides.{This can prevent the dough from rising properly.}
12. Sprinkle the tops of your scones with sanding sugar.
13. Place scones in the oven and reduce the temperature to 400 degrees.
14. Bake for 15-20 minutes and let cool for 10 minutes.
15. Drizzle with caramel sauce right before serving.
16. May be served warm and can be stored in an airtight container for 2-3 days.