Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Unsiftcd all-purpose flour
1/3 c Sugar
4 ts Baking powder
1 t 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.
