1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon vanilla extract
Instructions
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugars, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add chocolates, stirring well.
In a small bowl, stir together 1¼ cups cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet.
Brush tops of scones with remaining 1 tablespoon cream.
Bake until edges of scones are golden, 18 to 20 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/very-chocolaty-scones/