Created by Sue Lau on March 8, 2013
Step 1: Preheat oven to 400°F.
Step 2: Line an insulated cookie sheet with parchment paper and set aside.
Step 3: Mix together the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Step 4: Using a pastry blender or two knives, cut the butter pieces into the flour until it resembles coarse crumbs.
Step 5: Mix in the chocolate chips/chunks, whichever you are using.
Step 6: Add the buttermilk and vanilla to the flour mixture, and stir just enough to bring it together, but do not overmix.
Step 7: Sprinkle a little flour on your work surface and turn out the dough onto it.
Step 8: Knead the dough slightly (just 4-5 times), and pat the dough into a circle about 1 1/2-inches thick.
Step 9: Cut the circle into 6 pieces by first cutting it in half, and then into thirds, in wedge shapes.
Step 10: Place the scones on the parchment paper.
Step 11: Make your egg wash by beating the egg with the milk and gently brushing the tops of the scones (this helps them brown nicely).
Step 12: Bake scones in the preheated 400F oven for 20-25 minutes or until they are nicely golden.
Step 13: Allow to cool on a wire rack.
Step 14: Prepare your glaze by sifting together the confectioner's sugar, the cocoa, and salt in a small bowl.
Step 15: Stir in the vanilla and just enough of the hot water to form a thin glaze.
Step 16: If the glaze is not thin enough, simply add drops of water a few at a time, mixing well after each addition, until the glaze is as thin as you like it.
Step 17: When the scones are completely cool, drizzle the glaze over the scones (it will set and harden as it sits).
Step 18: If the glaze sets in the bowl before you get to it, you can warm in over a double boiler on the stove or heat it gently in the microwave and it will thin somewhat.