Chocolate Chip Scones

• Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
• Add all the dry ingredients except the chocolate chips to a large bowl and whisk together to incorporate.
• In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside. 
• Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below. Or see the Scones Primer for pictures.)
• Add chocolate chips and wet ingredients to flour mixture and stir until dry ingredients are incorporated. 
• Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough.
• Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
• Bake for 12-13 minutes, or until edges start to turn golden.
• Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones. While the scones are cooling, make the ganache.

Chocolate Ganache

• Place the chocolate chips in a small ceramic bowl. Add the 35% cream to a microwave-safe bowl, then heat for about 20-30 seconds or until just starting to steam.
• Pour heated cream over the chocolate chips, cover the bowl, then let sit for about five minutes.
• Remove cover from bowl, then stir the chocolate chips and cream together until smooth. If the chocolate is not melting, place the bowl in the microwave and heat for about 10 seconds or until the chocolate chips are softening. Stir to make a smooth, pourable chocolate.  
• Let ganache sit for 2-3 minutes, then drizzle over cooled scones.