Instructions

1. Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a bowl.
2. Add the cold butter and cut in with a fork or pastry blender until the butter is in small pieces. Stir in the chocolate chips gently. Create a hole in the center of the ingredients.
3. Add the egg, coffee extract, cooled coffee, and creamer and mix together with a fork until a soft dough forms.
4. Divide the dough in half and place each ball on a baking sheet.
5. Pat and press each ball into a 6 inch circle. Score each circle into 6 wedges. The dough is very sticky, so do not try to move it.
6. Place the pan in the refrigerator for 20-30 minutes to get the dough cold again, so it doesn't spread too much when baking.
7. Preheat oven to 400°F and then bake the scones for 18 minutes. Do not over bake.
8. Let the scones cool for 5 minutes, then cut the scones apart where the scored marks were. Let cool completely.
9. Beat together the butter, peppermint extract, and coffee creamer until creamy. Slowly add the powdered sugar.
10. Spread the frosting on the cooled scones right before serving and sprinkle with the crushed candy canes.