Chocolate scones with chocolate glaze

Preheat the oven to 400F.

Sift two and a quarter cups of all-purpose flour and half a cup of cocoa powder into a large bowl, pressing the cocoa rocks through with a spoon.

Add a quarter cup of sugar, a quarter teaspoon of salt and two and a half teaspoons of baking powder and whisk together.

Cube half a cup of cold unsalted butter and cut it into the dry mix with a pastry blender until the pieces are about pea sized, so they steam into layers in the oven.

Work in a third of a cup of chocolate chips with a spatula.

Add the cold heavy whipping cream and work with a spatula or fork until a shaggy dough forms, without overworking it.

Add more cream a tablespoon at a time until the mixture is shaggy rather than dry but still holds together.

Turn out onto a lightly floured counter and press into a rectangle.

Cut in half, stack, press back into a square, cut and stack once more, then press into a seven inch disc to build flaky layers.

Line a rimmed baking sheet with parchment paper and cut the disc into eight wedges, spaced about two inches apart.

Chill at least 15 minutes so the wedges hold their structure.

Bake 18 to 20 minutes, rotating the pan halfway, until puffed and the centres are dry.

For the glaze whisk one cup of powdered sugar with two tablespoons cocoa powder, two tablespoons milk and half a teaspoon vanilla until smooth.

Thin with an extra teaspoon of milk, then drizzle over the cooled scones or dip them for a solid chocolate top.

Finish with a sprinkling of flaked sea salt if desired.