These scones have a touch of maple syrup and cocoa powder for extra flavor. You can make these with or without the cocoa powder though if you don’t have it on hand. It’s good both ways and produces a different looking scone each way.
In a large bowl, mix together flour, baking powder, salt and cocoa powder.
Using your hands, press and knead diced butter into the dry ingredients until butter has combined with the flour.
Add egg yolks, maple syrup, sugar, and half and half. (You can also use milk to lighten up the recipe or go heavier and use cream.) Stir wet and dry ingredients are well combined and saturated. Dough may be crumbly still.
Finally mix in the chocolate chips. If you'd like a polka-dotted look to your scones, set aside some chocolate chips to press into the top in a minute.
Gather the dough and knead it into a ball. Press the dough ball flat between your hands forming a circle that is less than 1 ½" thick. Place the flattened circle of dough onto a lined baking sheet and slice the dough like a pizza, into eight slices.
Spread out the slices to leave room for each scone to expand. If you want that polka-dotted look, press your reserved chocolate chips into the tops of your scones.
Bake at 400˚ for 20-25 minutes or until edges just start to turn golden brown.
To avoid over-cooked bottoms, remove scones immediate from the baking sheet and transfer to a cooling rack. Or carefully lift your silicon/parchment paper liner with scones from the hot pan and place onto a cool surface.