Preheat oven to 175°C.
In a bowl mix together flour, sugar, salt, cocoa powder, baking powder and baking soda.
Add white chocolate chips and mix well.
Add cubed butter directly into the flour.
Rub the butter into the flour with your finger tips.
Add sour cream and milk and bring the dough together.
Do not knead it. Just press it to form a crumbly dough.
Pat the dough into a 1" thick disc on a lined baking tray.
With the help of a dusted knife or cutter, cut the disc into 8 wedges.
Bake in the preheated oven for 30 – 35 minutes or until done.
Melt white chocolate in MW or in a double boiler.
Pour it into a paper cone or a zip lock bag and snip off the end.
Drizzle the chocolate on the top of the scones to form lines both vertical and horizontal.
Serve warm.
