Source  Brown Eyed Baker

Recipe Added:  10/31/2011

Preheat oven to 400F. Line or spray a baking sheet; set aside. Combine milk chocolate, sugar and cocoa in food processor until chocolate is finely ground, about 5 to 10 pulses. Add the flour, baking powder and salt to the bowl and pulse an additional 6 times to combine. Add butter and pulse until the mixture resembles coarse sand, about 10 to 12 pulses. Add the bittersweet chocolate to the bowl. Whisk together the egg and milk, then add to the bowl, as well. Pulse three or four times until the wet ingredients are incorporated, but the dough has not formed a ball.

Turn the dough out onto a lightly floured work surface and knead lightly a few times to bring the dough together. Divide into three equal pieces. Gently pat each piece into a 5-inch circle, then cut each circle into four quarters. Transfer scones to baking sheet and bake 15 minutes, or until they are well-risen. Serve immediately. Wrapped scones can also be frozen and reheated as needed.

1. http://www.browneyedbaker.com/2013/06/11/triple-chocolate-scones/