Scone Coklat

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon instant espresso powder, 2 teaspoons baking powder, and ½ teaspoon salt.
3. Use a box grater to grate the cold ½ cup unsalted butter into the dry ingredients. Use your hands to lightly toss the butter in the flour mixture.
4. In a medium bowl, combine ⅔ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour over the flour mixture. Gently stir until combined, using a rubber spatula to press the dough together. Turn the dough out onto a lightly floured surface and work together into a ball. Try to work the dough as gently and as little as possible, going only just until you can bring it all together into a ball.
5. Flatten the ball of dough into an 8-9 inch disc. Use a sharp knife to cut the disc into 6-8 equal slices.
6. Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. I recommend chilling them in the freezer for 15 minutes before baking to allow the butter to chill after being worked, but you may also bake them straight away.
7. Bake for 18-20 minutes, until the edges are set. Allow the scones to cool for 25-30 minutes before adding the ganache drizzle.
8. For the ganache, heat 3 tablespoons heavy cream in the microwave for 25 seconds. Add ⅓ cup chocolate chips to a small bowl and pour the hot cream over them. Let it sit for 1 minute before carefully stirring until smooth.