Preheat oven to 400 degrees F. Whisk together flour, sugar, baking powder, salt and nutmeg. Using fingers or a pastry cutter, work in butter until mixture resembles coarse meal. Stir in chocolate chunks. In another bowl, beat together egg, buttermilk and vanilla. Pour over flour mixture and stir just until combined.
Turn dough onto lightly floured board and knead two or three times. Pat into circle about one inch high. Using biscuit cutter, cut into two-inch rounds and place on baking sheet. Brush tops with milk or beaten egg. Bake until golden, about 15 to 18 minutes.
For fresh-baked scones, make the dough ahead of time, cut out scones, wrap in plastic wrap and refrigerate. In the morning, simply transfer them to a baking sheet and put into the heated oven.
Makes 16 scones
Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.