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MARBLED SCONES*




List of Ingredients



• 4 CUPS SIFTED FLOUR
  
• 1/3 CUP SUGAR
  
• 4 TEASPOONS BAKING POWDER
  
• 1 TEASPOON SALT
  
• 1/2 TEASPOON BAKING SODA
  
• 2/3 CUPS CHILLED SWEET BUTTER CUT UP
  
• 1 1/3 CUPS BUTTERMILK
  
• 2 TEASPOONS VANILLA
  
• 2 ( 1 OUNCE EACH) SQUARES BITTER SWEET CHOCOLATE MELTED
  






Instructions



1. PREHEAT OVEN TO 425°. GREASE A LARGE BAKING SHEET AND SET ASIDE.
   
2. IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. WITH YOUR FINGERS OR A PASTRY BLENDER, CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS ( I USE MY FOOD PROCESSOR FOR THIS STEP). REMOVE 1 1/4 CUPS OF MIXTURE AND PLACE IN A SMALL BOWL AND SET ASIDE.
   
3. IN A SMALL BOWL, COMBINE BUTTERMILK AND VANILLA. REMOVE 1/4 CUP OF BUTTERMILK MIXTURE AND ADD TO A SMALL BOWL AND ADD MELTED CHOCOLATE, MIXING WELL.
   
4. ADD REMAINING BUTTERMILK MIXTURE TO REMAINING FLOUR MIXTURE IN A LARGE BOWL AND MIX LIGHTLY WITH A FORK UNTIL MIXTURE CLINGS TOGETHER AND FORMS A SOFT DOUGH.
   
5. ADD THE RESERVED CHOCOLATE MIXTURE TO THE RESERVED 1 1/4 CUPS OF FLOUR MIXTURE IN A MEDIUM BOWL AND STIR TOGETHER WITH A FORK UNTIL IT FORMS A SOFT DOUGH.
   
6. TURN BOTH DOUGHS OUT ONTO A 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 OF CHOCOLATE DOUGH. KNEAD 5 TO 6 TIMES TO MARBELIZE DOUGH.
   
7. DIVIDE DOUGH IN HALF. WITH A LIGHTLY FLOURED ROLLING PIN, ROLL ONE HALF OF DOUGH INTO A 7" ROUND. CUT INTO 4 WEDGES. REPEAT WITH REMAINING DOUGH.
   
8. PLACE SCONES 1" APART ON GREASED BAKING SHEET. BRUSH TOPS WITH HEAVY CREAM OR MILK AND BAKE SCONES FOR 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN.