Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Roughly chop the chocolate. Mix together with all other ingredients to a coarse crumbly dough.
Dough is a little dry? Everything done right! Pour the dough onto a floured work surface. With slightly floured hands, knead the dough only slightly and form it into a rectangular plate about 2 cm thick (approx. 10 x 15 cm).
Cut crosswise into 6 equal rectangles. Put the scones on the baking tray and bake in the hot oven for about 18 minutes. Take them out. Let them cool down on a cake rack.
Cut scones in half horizontally. Spread the undersides with approx. 2 tbsp. chocolate-nougat cream each and place the tops on top. Eat the rest of the cream for breakfast.