Ingredients

For the scones

300g

plain/gluten free flour

30g

cocoa powder

120g

light brown sugar

3 tsp

baking powder

1/4 tsp

sea salt

115g

very cold butter, finely cubed

150g

dark chocolate chips

200ml

almond milk

For the chocolate icing

80g

icing sugar

2 tbsp

unsweetened cocoa powder

1 1/2 tbsp

milk

1/2 tsp

vanilla extract

Easter eggs to decorate

"The countdown is ON! If you love chocolate as much as I do read on for the most indulgent of breakfast treats, my Easter chocolate scones!"

Thanks to Nikibakes for the delicious recipe.

Method

Preheat the oven to 200°C and line a baking sheet with greaseproof paper, set aside.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, and sea salt. Add your butter to the dry mix and rub the mixture until it resembles coarse breadcrumbs. You can also do this step using your fingers.
Add your milk and chocolate chips to the flour mixture. Working quickly, combine ingredients until a loose dough forms.
Turn your scone dough out onto a floured surface and knead a few times, just until the dough holds together, don't overwork the dough. Pat into a circle, one inch thick. Cut your dough into 8 even triangles and place on a baking sheet. Let scones firm up in the fridge for 15 minutes.
Bake for 25-30 minutes, or until the tops are firm and the scones sound hollow when tapped. Let them cool on the baking sheet for 10 minutes before removing them to a rack to finish cooling.
While the scones are cooling, make the glaze by stirring together your icing sugar, cocoa powder, milk, and vanilla until incorporated. Drizzle the glaze over the cooled scones, decorate with your Easter eggs, and ENJOY!