The Bojon Gourmet

0 Combine the bergamot zest and sugar in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachmenand rub with your fingertips (or with the mixer on lountil the sugar is moistened. This helps to draw out the oils and flavor of the bergamot.
1 Add the flour, baking powder (sifted, if lumpy), salt and butter to the sugar mixture, and work with a pastry blender or your fingertips (or with the mixer on lountil the butter is mostly blended in with some pea-sized bits remaining. Stir in the chocolate, then slowly add the cream, tossing with a rubber spatula (or mixing on low), adding enough to just make the dough begin to clump together and no floury bits remain. Gently knead and press the dough into a ball (you can do this right in the bowthen turn it out onto a lightly floured surface and press it into a round that is 3/4" thick and about 8" in diameter.
2 Use a lightly floured 1 1/2" biscuit cutter to cut out rounds of dough as close together as possible, placing the cut scones on a small baking sheet in preparation for freezing. Gently press together the remaining dough scraps, and cut out more scones. Repeat until all the dough is used up. Freeze the scones until firm, 30-60 minutes.
3 Meanwhile, position a rack in the upper third of the oven and preheat to 425º.
4 Place the frozen scones two inches apart on a baking sheet lined with parchment paper, and stack it atop a second sheet pan to prevent the bottoms from scorching. Brush the tops with cream and sprinkle with coarse sugar.
5 Bake the scones until the tops and bottoms are golden, 15-20 minutes. Remove and let cool slightly. Serve the scones warm or at room temperature. They are best the day they are baked, but will keep for a few days at room temperature in an air-tight container. Re-warm in a toaster oven for best results.