1 tsp vanilla extract

1 ¾ cups all purpose flour

¼ cup cocoa powder

½ cup white sugar

2 ½ tsp baking powder

¼ tsp salt

75 g unsalted butter, cold, cut into small pieces

50 g dark cooking chocolate chunks

50 g white chocolate chunks

For egg wash:

1 Tbs milk

1 large egg, lightly beaten

1

Preheat the oven to 190°C and place rack in centre of oven. Line a baking tray with baking paper.

2

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

3

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

4

Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 20 cm circle. With a 7½ cm heart shaped cookie cutter, cut into scones. Gather any scraps together, knead, and then cut out more scones. Brush excess flour from the bottom of the scones, and place them on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

5

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the centre. A toothpick inserted into the centre of a scone will come out clean. Cool on a wire rack.

Serving size: 1/10 of a recipe (66 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.