Chocolate Scones

2 cups all-purpose flour

3/4 cup sugar

3 Tablespoons Dutch process cocoa (tested with Droste)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold butter, cut into pieces

1 cup whipping cream

2 (1-ounce) squares semisweet chocolate, melted

1 teaspoon vanilla extract

1 Tablespoon whipping cream or milk

2 Tablespoons turbinado sugar or sugar

Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly.

Gradually add 1 cup whipping cream, melted chocolate, and vanilla, stirring with a fork just until dry indredents are moistened.

Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.

Pat dough into an 8" circle on a parchment-paper lined or lightly greased baking sheet.

Cut into 8 wedges, using a sharp knife. (Do not seperate wedges.)

Brush with 1 Tablespoon whipping cream, and sprinkle with turbinado sugar.

Bake at 425 degrees for 19 to 20 mintues. (Center will be soft; do not overbake.)

Server warm.

Yield: 8 scones.