Preheat oven to 400 degreed. Line a large baking sheet with parchment paper or a silpat baking matt. Set aside

Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt in a bowl. Using a cheese grate, grate frozen butter into flour mixture and cute with a pastry blender or two knives until butter is in small pieces. Set aside.

In a small bowl, whisk together egg, heavy cream, vanilla and food coloring. Drizzle over flour and butter mixture and whisk together until just combined.

Work dough into a ball with floured hands and place on a baking sheet. Press into a 7 inch disk and use a knife to score into 6-8 triangular pieces so mark where you need to cut after they bake.

Bake for 20-22 minutes. Use a toothpick inserted in center to check if it's done. If toothpick comes out clean, it's done. Let cool on pan for 5 minutes. Cut into 6-8 triangles and place on wire cooling rack with parchment paper underneath.

While baking, make the chocolate glaze by adding the butter, milk and chocolate to a medium microwave safe bowl. Heat on medium high in 30 second increments until melted and smooth. Immediately drizzle glaze over scones on wire cooling wrack. Parchment paper will catch the excess chocolate. Let cool at room temperature until chocolate is set.