Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a bowl. Add the cold butter and cut in with a fork or pastry blender until the butter is in small pieces. Stir in the chocolate chips.

Add the egg, coffee extract, cooled coffee, and creamer and mix together with a fork until a soft dough forms.

Divide the dough in half and place on a baking sheet.

Pat each section into a 6 inch circle. Score each circle into 6 wedges. The dough is very sticky, so do not try to move it.

Bake at 400°F for 18 minutes. Do not over bake.

Let cool for 5 minutes, then cut the scones apart where the scored marks were. Let cool completely.

Beat together the butter, peppermint extract, and coffee creamer until creamy. Slowly add the powdered sugar.

Spread the frosting on the cooled scones and sprinkle with the crushed candy canes.

Serve immediately.

Store in a sealed container.