1 3/4 cups flour
1 cup + 1 tablespoon cocoa
2 3/4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cut into chunks
1/3 cup sugar
1/2 cup heavy whipping cream
2 eggs
2 teaspoons vanilla extract
1 cup mint-flavored semi-sweet chocolate chips
1 1/2 tablespoons sugar

Heat oven to 400°F. Sift flour, cocoa, baking powder and salt into a large mixing bowl. Drop in chunks of butter and, using a pastry blender or two knives used scissors fashion, cut butter into flour till butter is reduced to nuggets the size of large pearls. Stir in sugar. Whisk together cream, eggs and vanilla. Pour cream mixture over dry ingredients, add chips and stir to form a dough. The dough will be firm but moist and slightly sticky. Knead dough lightly in the bowl about 10 times. Form the dough into a 7-7 1/2 inch round disc on a lightly floured work surface. Cut the round into 6 pie-shaped wedges. Transfer scones to baking sheet. Sprinkle tops with sugar. Bake for 17-18 minutes till set. Cool scones on baking sheet for a minute then remove to rack to cool further. Serve warm, or cool thoroughly, store in an airtight container and reheat at another time.