Line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Toss the frozen, grated butter with the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs. Add the chocolate chips and stir to combine.

In a small bowl or measuring cup, whisk together the heavy cream, maple syrup and eggs until well combined. Add this mixture to the dry ingredients and stir until it just starts to come together. Dump the dough onto the prepared baking pan and use your hands to form it into an 8 inch disc. It’s okay if there are dry bits and it’s a rather shaggy mass of dough, this is what you want. You don’t want to over-mix the dough.

Place the dough in the freezer to chill for 20 minutes, and preheat the oven to 425°F.

Take the dough from the freezer and use a very sharp knife to cut it into 8 wedges. Spread the wedges out a bit on the baking sheet and bake for 15-17 minutes.

Let the scones cool on the baking sheet for 5-10 minutes and then prepare the glaze. Whisk together the powdered sugar, cocoa powder and milk until smooth and well combined.

Alternatively, heat the heavy cream in the microwave on medium power for 1-2 minutes, then add the chocolate chips, stirring until they are melted and the mixture is smooth. Drizzle the glaze over top of the cooled scones.

These are best the same day, but keep well for up to 3 days in an airtight container at room temperature. They also freeze well for up to 3 months.