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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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|Serving Size: 1 Scone (89g)|
|Recipe Makes: 8 Scones|
|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 %|
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Calories per serving: 254
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