Line a baking sheet with parchment paper, and place butter in the freezer for about 15-20 minutes.
Combine flour, salt, baking powder, sugar and dutch process cocoa in a large bowl and whisk to combine.
Remove chilled butter from freezer and using a coarse grater, grate into your dry ingredients. Grate half, then fluff into the the mix, then repeat with the remaining butter. The butter should be evenly distributed and lightly coated in the flour mix.
Mix in your chocolate chips.
Beat your egg in a small bowl with the vanilla.
Make a well in the center of your flour mix and pour in the egg mixture, and then your heavy cream.
Gently bring in the sides of the dry ingredients to the wet, mixing the dough until it has just come together. Do not overmix.
Fold the dough over on itself 2-3 times in the bowl, then transfer to the parchment lined sheet.
Press the dough out into a circle that is about 1-2 inches thick.
Using a bench scraper (or knife) cut straight down into the dough, cutting it in half like you would a pizza, until you have 8 wedges.
Separate your wedges on your baking sheet, leaving 1-2 inches between each piece.
Place your baking sheet in the freezer, and preheat your oven to 425°F.
When oven is preheated, take scones out of the freezer and place on middle rack. As soon as scones are in the oven, reduce the temperature to 375°F.
Bake scones for 22-25 minutes. Because the scones are dark, you won't be able to tell when they are golden but they will be very fragrant.
While the scones are baking, prepare the glaze. Start by measuring our your powdered sugar into a small bowl.
Zest your orange into the sugar, then add your vanilla extract.
Start with 2 tbsp of orange juice, increasing until you reach a desired consistency. 2tbsp will create a thicker glaze and 4 will be much looser.
After the scones have cooled for about 15 minutes, pour or spread the glaze over the tops. Enjoy!
