reheat oven to 325 degrees. In a mixing bowl combine THM Baking Blend, Almond Flour, cocoa powder, THM Gentle Sweet, baking powder, and baking soda. Set aside. In a separate bowl blend together eggs, vanilla, butter, and water. Stir wet ingredients into dry ingredients. Add Dark Chocolate chips and knead into a ball. Divide dough into two. On parchment paper covered cookie sheet, shape each piece into a 7 inch circle 3/4 inch thick. Cut each circle into 6 scones. Move each scone about 1/2 inch apart. Bake for 10-12 minutes. Remove scones from the oven and press the White Chocolate Chips on the top. Allow scones to cool for 1 hour. For Ganache: Heat cream until just about boiling. Pour over chocolate chips. Let ste for 2 minutes. Stir until smooth. Pipe over scones. 12 scones.