Delicious. And you can totally claim these are healthy. I mean, whole grains? Dark chocolate? Do it for your heart.

Chocolate Chunk Scones

1 1/2 cups whole wheat flour*
1 1/2 cups all purpose flour
5 TBS sugar
1 TBS baking powder
1/2 tsp salt
1/2 tsp baking soda
4 TBS butter
1/3 cup dark chocolate chunks
3 TBS oil
1 TBS vinegar
1 cup water

Preheat oven to 450°F. Stir together dry ingredients in a large mixing bowl. Cut in cold butter until all butter chunks are smaller than frozen peas. Chop dark chocolate into 1/4 inch chunks (approximately) and stir in. Add oil, vinegar, and water and stir until dry ingredients are just moistened, or for about 20 seconds. Scrape the batter onto a smooth surface and form into a loose disc, about 1/2 inch thick. Using a knife, rubber spatula, dough scraper or some flat tool with a straight edge, cut the disc into 8 wedges and transfer them to a cookie sheet. Turn down the oven to 425°F and bake for 10-15 minutes or until golden brown on the edges and peaks. Cool on a wire rack.

*The best whole wheat flours for scones have a little gritty bite to them. Look for stone ground whole wheat flours, or in general, the more expensive brands. I can’t tell the difference between brands of white flour, but with whole wheat I notice both a courser texture and a better flavor when I move beyond the store brand.