Instructions

1. In a large mixing bowl, stir together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.
2. Add the cold butter and cut in with a fork or pastry blender until it is coarse crumbs. Stir in the mini chocolate chips. Refrigerate 10 minutes to chill butter again.
3. Make a hole in the center of the flour mixture. Whisk together the egg, vanilla, and buttermilk. Pour into the center of the flour and stir gently with a fork until a soft dough comes together. Do not over work the dough. Refrigerate the dough 15-20 minutes to chill it again.
4. Divide the dough into 2 equal parts. Place each ball on a baking sheet.
5. With floured hands, shape each ball into a 6 inch circle. Score each circle into 6 wedges. The dough is sticky, so do not try to move it. Refrigerate the pan of dough for another 15-30 minutes to chill the dough and to keep it from spreading when baking.
6. Preheat oven to 400 degrees. Bake for 18 minutes. Let cool for 5 minutes, then cut scones apart where score marks were. Pull apart and let cool completely.
7. Place the dark chocolate melting wafers (or chocolate chips) in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Do not over heat.
8. Place the melted chocolate in a plastic bag with the tip cut off. Drizzle over the tops of the scones and let set.
9. Store in a tightly sealed container on the counter for 2-3 days.