4 cups 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 ounces melted semi-sweet chocolate


Heat oven to 425°F; grease baking sheet. Combine flour, sugar, baking powder, salt and baking soda. With a pastry blender or two knives used scissors fashion, cut in butter till mixture resembles coarse crumbs. Remove 1 1/4 cups of mixture to a medium bowl. Combine buttermilk and vanilla extract. In a measuring cup, combine 1/4 cup buttermilk mixture and melted chocolate. Add remaining buttermilk mixture to flour mixture and mix lightly with a fork till it clings together and forms a soft dough. Add chocolate mixture to reserved flour mixture and stir with a fork till it forms a soft dough. Turn both doughs out onto a lightly floured surface. Divide chocolate dough into 6 pieces. Dot 3 chocolate pieces over the surface of the plain dough. Fold plain dough over and dot with the remaining 3 chocolate pieces; knead 5 or 6 times to marbleize dough. Divide dough in half. With a lightly floured rolling pin, roll 1/2 of the dough into a 7 inch round; cut into 4 wedges. Repeat w ith remaining dough. Place scones 1 inch apart on prepared pan. Pierce tops with the tines of a fork. Bake for 15-18 minutes till golden brown. Serve warm.