Chocolate Streak Scones

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Streaking stuff:

1/2 C. coarsely chopped chocolate – semi-sweet is best

1/3 C. sugar

3 T. unsalted butter

1/4 t. cinnamon

1 T. cocoa

1 t. instant coffee

Dough:

3 C. unbleached all purpose flour

1/3 C. sugar

1 T. baking powder

1/2 t. salt

1/2 C. unsalted butter – cut in chunks

1 egg

1 t. vanilla

1 C. light cream

Topping:

1/4 C. cocoa

1/4 C. sugar

1/2 C. finely grated semi-sweet chocolate

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Prepare streaking mixture. Process all ingredients in a food processor until crumbly. Set aside.

For dough, combine flour, sugar, baking powder and salt. Cut in butter until mixture is coarse and mealy. Stir in egg and vanilla, then cream to make a soft dough. Turn out onto a lightly floured board. Spoon on streaking mixture and gently knead, pressing in the mixture and smoothing dough at the same time. Pat into two rounds. Cut into irregular wedges.

Brush with cream and sprinkle with (mixed) topping ingredients. Bake 12-15 minutes.