Preheat oven to 375F. Line a baking pan with parchment paper and set aside. On a cutting board, cut butter into cubes, being careful not to touch it too much, as the body heat from your fingers will begin the soften the butter.
In a food processor (or in a medium bowl), combine all-purpose flour, cocoa powder, sugar, baking powder, and salt. Whisk or blend to combine.
Add in the cubed butter and pulse until mixture resembles coarse crumbs, or use a pastry cutter to cut the butter into the flour mixture. The food processor method is much less messy and speeds up the preparation process.
In a liquid measuring cup, whisk together heavy cream, egg, and vanilla extract. Slowly pour into the food processor while it's blending on the lowest speed until the dough comes together. Dump it out onto a floured work surface and knead in the chocolate chips, once again being careful of touching too much to melt the butter and chocolate chips.
Divide the dough in two and shape each portion into an 8-inch circle that is about a 1/4 inch thick. Slice each circle into 8 equal wedges and place on the prepared baking pan, leaving a little space to expand as they bake.
Bake for 18-20 minutes and transfer to a cooling rack.
Combine the ingredients for the glaze while the scones are baking, sifting the confectioner's sugar and cocoa powder to avoid clumps. Using a hand mixer, mix until frosting is smooth.
Let scones cool for 5-10 minutes before drizzling the glaze over the top of the scones.
Triple Chocolate Scones Recipe
Amount Per Serving
Calories 745Calories from Fat 369
% Daily Value*
Saturated Fat 25g156%
Vitamin A 1255IU25%
Vitamin C 0.3mg0%
* Percent Daily Values are based on a 2000 calorie diet.