Ingredients

2 large eggs, lightly beaten, at room temperature
1/2 cup buttermilk, at room temperature
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, chilled and cut into 1/2-inch cubes
6 ounces milk or dark chocolate, cut into 1/2-inch chunks
1/3 cup coarsely broken walnuts

Position a rack in the center of the oven and preheat to 400 degrees F. Lightly butter a baking sheet.
Reserve 1 tablespoon of the egg for brushing on top of the scones. In a medium bowl, stir together the buttermilk, remaining eggs and vanilla.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Distribute the butter cubes over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. Stir the buttermilk mixture into the flour mixture until combined. Stir in the chocolate chunks and walnuts. Turn the dough out onto a lightly floured surface and knead the dough for 30 to 60 seconds, until combined.
On the floured surface, pat the dough out into a 6-by-6-inch rectangle. Cut the dough into 2-inch squares. Transfer the scones to the prepared baking sheet and brush the tops with the reserved egg. Bake in a 400-degree F oven for 14 to 17 minutes, or until lightly browned.
Transfer the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack and cool. The scones are best served warm. Makes 12 scones.

Directions

Note: For more traditional scones substitute 1/2 cup of raisins for the chocolate chunks.