Chocolate Raspberry Scones

• 2 cups all-purpose flour
• 14 cup natural cocoa powder
• 12 cup sugar
• 1 tablespoon baking powder
• 18 teaspoon baking soda
• 14 teaspoon salt
• 14 lb butter, very cold
• 13 cup chocolate chips
• 1 large egg
• 12 cup buttermilk
• 12 cup raspberry preserves

1. Sift dry ingredients into work bowl of food processor.
2. Cut butter into small pieces and add to work bowl.
3. Pulse until mixture resembles coarse meal, about 10 1-second pulses.
4. Add chocolate chips, egg and buttermilk; process until it just holds together.
5. Turn out, divide in half, and form into two equal discs.
6. Spread one disc with preserves and top with the other.
7. Cut into 8 equal wedges.
8. Place scones on a parchment-lined baking sheet.
9. Bake in preheated 400F oven for 15-20 min, until the edges are firm but the centers remain slightly soft.
10. Cool on trays 10 min, then transfer to cooling racks until completely cool.

flour, natural cocoa, sugar, baking powder, baking soda, salt, butter, chocolate chips, egg, buttermilk, raspberry preserves

Taken from www.food.com/recipe/chocolate-raspberry-scones-321095 (may not work)