Method

• 1.
  Preheat oven to 180°C.
• 2.
  Freeze the butter for 15 minutes. Meanwhile, place flour, baking powder, cocoa, sugar and a pinch of salt into a bowl and stir to combine. Add the chopped chocolate. Coarsely grate the slightly frozen butter and, using your fingers, rub the butter into the flour mixture to form crumbs. Add milk and 1/2 cup jam and gently stir to bring the mixture together.
• 3.
  Turn the mixture out onto a lightly floured surface and knead lightly to form a soft dough. Roll the dough out to a 3.5cm-thick round. Use a floured, 6cm round cookie cutter to cut scones. Place on a lined baking tray, leaving a 2cm gap between each. Re-roll any leftover dough and cut into rounds.
• 4.
  Brush the scones lightly with extra milk, then bake for 20-25 minutes until cooked through. Remove and set aside to cool.
• 5.
  Drizzle the melted chocolate over the tops of the scones. Whip the sour cream to stiff peaks, then fold through the remaining ½ cup jam. Serve scones with the jam-rippled cream.