A bit decadent for a scone!

I tried this recipe today from The Complete Canadian Living Baking Book. I am very fond of Canadian Living recipes, as they are reliable, not to mention tasty. These are Walnut Chocolate Fudge scones:

I haven't tried one yet, but as soon as the tea is ready, there will be eleven scones, not twelve.

Walnut Chocolate Fudge Scones

2 cups all purpose flour
1/2 cup cocoa powder
1/4 cup packed brown sugar
2-1/2 tsp baking powder
1/2 tsp each baking soda and salt
1/2 cup cold butter, cubed
1 cup buttermilk
1 egg
1 tsp vanilla
3/4 cup chopped toasted walnut halves

FUDGE ICING
1 cup icing sugar
2 tbsp cocoa powder
2 tbsp milk (approx)
1 tsp vanilla

-Line large rimless baking sheet with parchment paper or dust with flour; set aside.

-In large bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly. In separate bowl, whisk together buttermilk, egg and vanilla; pour over flour mixture. Sprinkle with walnuts; stir with fork to make soft ragged dough.

- With lightly floured hands, press dough into ball. On floured surface, knead gently 10 times. Pat out into 10- x 7-inch rectangle; trim edges to straighten.

-Cut rectangle into 6 squares; cut each diagonally in half. Place on prepared pan. Bake in centre of 400F oven until tops are firm to the touch, 18 to 20 minutes. Transfer to rack; let cool.

Fudge Icing:

-In small bowl, sift sugar with cocoa. Add milk and vanilla; whisk until smooth adding up to 1 tsp more milk if necessary to make spreadable. Spread over scones; let stand until set, about 1 hour.

Yield 12 scones. Store in airtight container at room temperature for up to one day or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.