Preheat your oven to 425°F (218°C). Gather ingredients and ensure butter is very cold.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Whisk until blended.

Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.

In a separate bowl, whisk together egg and cream. Pour the wet mixture into the dry ingredients and stir gently.

Fold in mini chocolate chips until just combined without overworking the dough.

Turn dough out onto a floured surface, divide into two portions, and shape into circles about ½ to ¾ inch thick.

Cut each circle into 6 triangles, creating 12 scones. Transfer to a parchment-lined baking sheet.

Brush the tops with egg or cream wash. Bake for 12-15 minutes or until lightly browned.

Melt additional chocolate while baking. Drizzle over the scones after cooling.

Allow scones to cool completely or serve warm.