Double Chocolate Scones with Cinnamon Butter Beatrice Ojakangas   From Every Day with Rachael Ray November 2006 MAKES TWELVE SCONES Prep Time: 25 min Bake Time: 25 min 2 cups flour 1/2 cup unsweetened cocoa powder 1/3 cup packed light brown sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 2 sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened 1 cup semisweet chocolate chips 1 large egg 3/4 cup buttermilk 2 tablespoons granulated sugar 1/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1. Preheat the oven to 400º and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips. 2. In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together. 3. Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges. 4. In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners' sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.

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