Scone Dough
4 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1/2 cup + 2 tablespoons cold butter, cubed
2 tablespoons shortening
1/2 cup sugar
1 cup heavy whipping cream
4 eggs
1 tablespoon vanilla extract
5 ounces semi-sweet or bittersweet chocolate, very finely chopped
1 1/4 cups semi-sweet chocolate chips
Chocolate Glaze
6 ounces melted bittersweet chocolate

Note
It's easiest to reduce the chocolate to the very finely chopped state in the work bowl of a food processor fitted with the steel knife. Cut the chocolate into pieces and process, using quick on-off pulses. The mixture should have about the same texture as very finely chopped almonds or walnuts.

Heat the oven to 400°F. Whisk together flour, baking powder and salt in a large mixing bowl. Drop in chunks of butter and shortening and, using a pastry blender or two knives used scissors fashion, cut chunks into flour till they are reduced to nuggets the size of large pearls. Stir in sugar. In a small bowl, whisk together cream, eggs and vanilla. Pour whisked mixture over dry ingredients, add finely chopped chocolate and chocolate chips, and stir to form a dough. The dough will be soft, moist and slightly sticky. Turn dough onto a lightly floured work surface and knead lightly about 8 times. If necessary, sprinkle dough and work surface with extra flour if it's too sticky to handle. However, the dough should be slightly sticky. Form the dough into two 6 1/2x7 inch round discs about 1-1 1/4 inch thick. Cut each round into 6 pie-shaped wedges. Transfer the scones to a baking sheet. Bake for 17-18 minutes till set and light golden on top. Cool scones on baking sheet for a minutes, then remove to a cooling rack. When scones are cool, prepare chocolate glaze.
Chocolate Glaze
Drizzle chocolate over tops of scones. Let stand till set.