Berry Burst Oreo Scones

For the scones:
Whisk dry ingredients together. Cut the butter into the dry ingredients until it resembles small peas. Form a hole in the center and add the buttermilk, vanilla, and beaten egg. Stir until it is all combined. Stir in the cookie chunks and fruit.

The dough will be very sticky. Drop 12 large spoonfuls onto a baking sheet. Carefully press down and pull out, until each scone is about 3 inches wide. Bake 20 minutes at 400ºF. Cool on a wire rack until fully cooled.

For the chocolate:
Melt the chocolate chips and shortening in a microwave safe bowl, stirring often. Dip the bottoms into the melted chocolate. Drizzle the extra chocolate over the tops of the sones and let set up on wax paper. Store in a very loosely sealed container.