Categories: Breads, Chocolate 
      Yield: 8 scones 
  
      4 c  Unsiftcd all-purpose flour 
    1/3 c  Sugar 
      4 ts Baking powder 
      1 ts Salt 
    1/2 ts Baking soda 
    2/3 c  Butter 
  1 1/3 c  Buttermilk 
      2 ts Vanilla extract 
      2    1-oz squares semisweet 
           -chocolate, melted 
  
  1. 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. 
  2. 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. 
  3. Turn both doughs 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. 
  4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops 
  with tines of fork. 
  5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.