For breakfast or dessert, these brownielike sugar-crusted scones are addicting.
Combine first 5 ingredients; cut butter into dry ingredients with a pastry blender until crumbly. Gradually add 1 cup whipping cream, melted chocolate, and vanilla, stirring with a fork just until dry ingredients are moistened. Knead dough in bowl 3 or 4 times to incorporate any flour or cocoa in bottom of bowl.
Pat dough into an 8" circle on a parchment-paper lined or lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush with 1 tablespoon whipping cream, and sprinkle with turbinado sugar.
Bake at 425° for 19 to 20 minutes. (Center will be soft; do not overbake.) Serve warm.
Christmas with Southern Living 2001