• 2 C. all purpose flour
• 1/2 C. firmly packed light brown sugar
• 1/3 C. non-alkalized cocoa powder
• 2 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbs. unsalted butter, chilled
• 1/2 C. milk
• 1 large egg
• 1 tsp. vanilla extract
• 2 (5 oz each) bars of fruit and nut
• Milk chocolate cut into 1/4-1/2 inch pieces Confectioner's sugar (for dusting the scones, optional)

Preheat oven to 375 degrees, lightly butter baking sheet. In large bowl, stir together flour, brown sugar, cocoa, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute over the flour mixture. With a pastry blender cut butter in until it resembles coarse crumbs.

In a small bowl, combine milk, egg, and vanilla. Add milk mixture to the flour mixture and stir to combine Stir in the chocolate chunks. Using a 1/3 C. measuring C., drop the dough onto the prepared baking sheet, leaving about 3 inches between scones. Bake 16-18 minutes, or until a cake tester or toothpick comes out clean. Remove to cooling rack and cool for 5 minutes.

Using spatula, transfer the scones to a wire rack to cool. Serve warm, or completely cool, and store in an airtight container. Dust with confectioner's sugar if desired.

Makes approximately 9 scones.