Preheat oven to 350°.
Lightly butter an 8" diameter circle
in the center of a baking sheet.
In a large bowl, stir together the flour, sugar,
brown sugar, baking powder, and salt.
Cut in the butter into 1/2 inch cubes
and distribute them over the flour mixture.
With a pastry blender or two knives used
scissors fashion, cut in the butter until
the mixture resembles coarse crumbs.
In a small bowl, stir together the milk, chocolate,
egg and vanilla. Add the milk mixture to
the flour mixture and knead together to combine.
Knead in the walnut pieces.

With lightly floured hands, pat the dough into
a 7" diameter circle in the center of the
prepared baking sheet. With a serrated knife,
cut into 8 wedges. Decorate the edge with
the walnut halves, if desired.
Bake for 17 to 20 minutes, or until a cake tester
or toothpick inserted into the center of a scone
comes out with just a few crumbs clinging to it.

Remove the baking sheet to a wire rack and
cool for 5 minutes. Using a spatula, transfer the
scones to the wire rack to cool.
Recut into wedges, if necessary.
Serve warm, or cool completely and store in
airtight container. Makes 8 scones