Step 1

Preheat oven to 425°F.

Step 2

To a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the chocolate chips and stir together until evenly dispersed throughout the mixture.

Step 3

To a separate bowl, whisk together the sourdough discard, eggs, heavy cream, milk and vanilla extract until smooth and incorporated.

Step 4

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it.

Step 5

Pull out a sheet of parchment paper and flour it. Turn the dough out and pat into a circular shape, about 1 inch thick.

Step 6

Using a sharp knife or a bench knife, cut the scones into eight triangular slices. This recipe also makes 16 scones if you want to cut the dough in half and make two circular shapes of dough with smaller scones.

Step 7

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for 14-16 minutes, depending on how crispy you want the edges.

Step 8

While the scones are baking, whip up the chocolate glaze. Whisk together the powdered sugar, heavy cream, cocoa powder, milk and vanilla extract. Add a little more milk or cream if you want a thinner consistency.

Step 9

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before drizzling them with the glaze. Enjoy!