Chocolate, Hazelnut and Maple Bacon Scones

In a large bowl, stir together flour, brown sugar, cocoa powder, baking powder, baking soda and salt. Using a pastry blender or your fingertips, cut or rub in the cold butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.

In a small bowl, stir together eggs, the 1/2 cup whipping cream and the vanilla. Add egg mixture to flour mixture. Add chocolate pieces, hazelnuts and bacon. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Gently knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. (Handle dough as little as possible to keep it light.) With a floured knife, cut dough in half. Lightly roll or pat each dough half into a 5 1/2-inch circle, about 1-inch thick. With a floured knife, cut each round into 6 wedges. Brush excess flour off tops of scones.

Place wedges 1 inch apart on a parchment-lined baking sheet or an ungreased baking sheet. If you like, brush scones with additional whipping cream and sprinkle with coarse sugar.

Bake in a 425°F oven for 12 to 14 minutes or until bottoms are lightly browned. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm.