Double Chocolate Scones - cooking recipe

Ingredients

2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup cocoa powder
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cut into pats
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1 large egg

Preparation

Lightly grease cookie sheet or use parchment paper or a silicon mat.
Preheat oven to 375 degrees.
In large bowl, mix flours, cocoa, sugar, baking powder, baking soda and salt with a whisk.
With pastry blender incorporate the butter into the flour mix using a pastry blender or your fingers until the mixture looks evenly crumbly.
Stir in Chocolate chips.
In a medium bowl whisk together the milk, vanilla and the egg.
Add the wet ingredients to the flour mixture and stir until evenly moist. Mine was very moist but if yours is not add a tablespoon or two more of milk.
Place some flour mixed with cocoa powder onto a flat surface and turn out the dough. Divide dough in half and pat each half into 6 inch circles. Cut the circles into 6 wedges, like a pie. My dough was so moist this was difficult and at this point I was wondering what I did wrong.
Place wedges on baking sheets and bake for 17 to 20 minutes. I baked mine for 20 thinking they would take longer to cook as they were so moist but the were perfectly baked at 20.
To make a glaze, melt 2/3 cup of semi sweet chocolate chips with 1/4 cup half and half in a small bowl in the microwave. Or use some Nutella.