INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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