1/3 cup unsweetened cocoa powder
2-1/2 teaspoons baking powder
1/4 teaspoon salt
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6 tablespoons cold unsalted* butter, cut into chunks
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1/2 cup confectioners sugar
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1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
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3-1.5 ounce bars Godiva Dark Chocolate, cut into 1/4-inch pieces
Decorating (Coarse) or Granulated sugar
In bowl of food processor, combine first set of ingredients. Pulse until well blended. Add butter chunks and process for a few seconds, just until butter is size of peas. Transfer mixture to large bowl and stir in sugar.
In small bowl, whisk together heavy cream, eggs and vanilla extract. Pour cream mixture over dry ingredients. Add chopped chocolate and stir to form dough. Knead dough lightly in bowl about 10 times.
Transfer dough onto lightly floured work surface and shape into 8-inch round disc. Transfer round to plate, cover with plastic wrap and chill for 30 minutes.
Preheat oven to 375°F. Remove dough from refrigerator and cut round into 8 wedges. Transfer scones to ungreased baking sheet and sprinkle tops with coarse sugar. Bake for 22-25 minutes or until set. Transfer to wire rack and cool completely. Or serve slightly warm.
*Unsalted butter is preferred by most professional cooks to help control the amount of salt in a recipe. Personally, I find unsalted butter, and the baked goods made with it, rather flat. It, of course, is your choice.
