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 425F. 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.