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Name: Marble Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 1/3 c Buttermilk; 1 ts Salt; 2 1-oz squares semisweet; 4 c Unsiftcd all-purpose flour; 1/2 ts Baking soda; 1/3 c Sugar; 2 ts Vanilla extract; 4 ts Baking Powder; 2/3 c Butter

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INGREDIENTS

1 1/3 c Buttermilk
1 ts Salt
2 1-oz squares semisweet
4 c Unsiftcd all-purpose flour
1/2 ts Baking soda
1/3 c Sugar
2 ts Vanilla extract
4 ts Baking Powder
2/3 c Butter

Scones

INSTRUCTIONS

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.

NOTES

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Marble Scones

1 1/3 c Buttermilk
1 ts Salt
2 1-oz squares semisweet
4 c Unsiftcd all-purpose flour
1/2 ts Baking soda
1/3 c Sugar
2 ts Vanilla extract
4 ts Baking Powder
2/3 c Butter

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.

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Nutrition

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Serving Size: 1 Scone (89g)
Recipe Makes: 8 Scones

Calories: 254
Calories from Fat: 142 (56%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.6g
Cholesterol 42.5mg		13 %
Sodium 412.9mg		14 %
Potassium 77.7mg		2 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 27.7g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 254

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