Ingredients:

4 cups Unsifted all-purpose flour
1/3 cup Sugar
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Baking soda
2/3 cup Butter
1 1/3 cups Buttermilk
2 teaspoons Vanilla extract
2 1-oz squares semisweet — chocolate, melted

Methods:

Heat oven to 425′F. Grease large baking sheet.

In large bowl,combine flour,sugar,baking powder,salt,and baking soda.With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. Remove 1 1/4 C flour mixture to medium-size bowl.

In small bowl,combine buttermilk and vanilla.

In cup, combine 1/4 C buttermilk mixture and the chocolate.Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough.

Add chocolate mixture to the reserved 1 1/4 C flour mixture in medium-size bowl and stir with fork until it forms a soft dough.

Turn dough out onto lightly floured surface; divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over surface of plain dough. Fold plain dough over and dot with remaining 3 pieces chocolate dough; knead 5 or 6 times to marbleize dough. Divide dough in half.

With lightly floured rolling pin,roll one half of dough into a 7-inch round.Cut into 4 wedges. Repeat with remaining half of dough. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork.

Bake scones 15 to 18 minutes or until golden brown.